| Harvest |
Second half of February and first half of March 2004 |
| Fermentation |
Stainless steel tanks |
| Maceration |
20 days |
| Alcoholic graduation at 20°C |
13,3% |
| Maturation |
Stainless steel tanks, an average of 5 months in American oak barrels and bottle ageing. |
| Volatile acidity |
8,0 meg/l |
| Total acidity |
78,0 meg/l |
| Dry extract |
25,4 g/l |
| Volume/bottles |
21.500 bottles with 750ml and 6.200 bottles with 375 ml, all numbered from a single lot. |
| Release date |
June/July 2006 |
| Visual assessments |
Intense ruby red with tones of violet. Slow medium tears. |
| Aroma |
Ripe dark fruits, cherry jelly, cassis, menthol, herbaceous and toasty touches. |
| Tasting |
Balanced tannins in the mouth. Lingering fruity aftertaste, slightly mentholated with hints of chocolate. |
| Harmonization |
All kinds of game, lamb, red meat, pasta andstrongerrisottos; mature cheese, turkey, and meat lasagna. |
