Vinification

Maceration with submerged cap during 3 weeks in stainless steel tanks at a temperature of 25ºC. Twelve months in French oak barrels. This wine has not been cold stabilized; therefore, there can be tartaric precipitations

Tasting and pairing

An intense cherry color with violet edges. On the nose, powerful aromas of leather, clove and burnt sugar. Ripe blackberry fruit with a warm, spicy finish. It goes well with strong cheese, red meat, game.

Art work by Joan Costa