|
Harvest |
Between the second half of February and the first half of March 2004 |
|
Fermentation |
Stainless steel tanks |
|
Maceration |
11 days |
|
Alcoholic graduation at 20°C |
13% |
|
Maturation |
Stainless steel tanks and short period in American oak barrels (20% of the volume) |
|
Volatile acidity |
8 meq/l |
|
Total acidity |
75 meq/l |
|
Dry extract |
26 g/l |
|
Volume/bottles |
Lot 02, 7500 numbered bottles |
|
Release date |
July 2006 |
|
Visual assessment |
Dark intense ruby red |
|
Aroma |
Caramelized banana, red fruit and raisin, pepper, cocoa |
|
Tasting |
Initially fruity, good lingering and acidity, with well-rounded tannins |
|
Harmonization |
Game in general, lamb, red meat, turkey, risottos, strong pasta and mature cheese |
