Cultivation
Soil: Sandy-limestone, basic pH with the peculiarity of having a high concentration of lithium ions.
Grape harvest: 1 and 24 september.
Production: maximum 7,500 kg./Ha.
Winemaking
Alcoholic fermentation: 14 days at 23º C in stainless steel tanks.
Maceration: 2 days.
Aging: 12 months in American and French oak barrels.
Bottling: July 2020.
Consumption: until 2030.
Analysis
Alcohol: 13,5 % by Vol.
pH: 3.51 / Total acidity: 5.5
Residual sugars: 2.3 g./l. / TPI: 61
Anthocyanins: 220 mg./l. / CI: 10
Tasting
Very intense colour with crimson tinted legs. A wine with an entry of medium
and high smokey-oak, roasted aromas built around a complex blend
of spices, black pepper, cloves, balsamic and an intriguing mineral
background. Pleasant finish.
What to serve with
All types of meat, especially: lamb chops, venison in red wine reduction, pheasant and other game meats, grilled pork belly ribs.
