Cultivation
Soil: Sandy-limestone, basic pH with the peculiarity of having a high concentration of lithium ions.
Grape harvest: august 27 - september 13 (depending on variety).
Production maximum: 7.500 kg./Ha.
Vinification
Alcoholic fermentation: 9 days to 25º C in stainless steel tanks.
Maceration: 15 days
Stay in cask: 12 months in american and french oak.
Bottling date: june 2009.
Consumption: until 2018.
Analysis
Alcohol: 14,0 % by Vol.
pH: 3,46 / Total acidity: 5,7
Reducing sugars: 2 g./l. / TPI: 67
Anthocyanins: 250 mg./l. /CI: 30
Tasting
Exceptionally intense bouquet where the aromatic woods compete against black cherry, chocolate, vanilla and licorice. On the palate, it is flavorful, well-structured, full-bodied, luscious, of great structure and complexity. Long and full finish.
What to serve whith
Game meat casseroles, cured cheese, stuffed peppers, lasagna, roasted meats, such as leg of lamb, pork, tederloin, grilled steak...