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Stainless steel vat fermentation with temperature control, with daily rack and return. Fermentation at 22°C for approximately 10 or 12 days. Aged 3 months in oak barrels.
Bright and clean, mid-depth ruby red color and purple hue.
Intense aroma with hints of ripe berries.
Soft and velvety on the palate, perfect balance between tannins and acidity, round and long finish.
Pairing: Stews, roasts and cheese.