| Harvest |
Second half of February and first week of March, 2005 |
|
Fermentation |
Stainless steel tanks |
|
Maceration |
17 days |
|
Alcoholic graduation at 20°C |
13,0 % |
|
Maturation |
Stainless steel tanks, 5 months in American oak barrels and bottle ageing. |
|
Volatile acidity |
7,0 meq/l |
|
Total acidity |
70,00 meq/l |
|
Dry extract |
30,1 g/l |
|
Volume/bottles |
29.500 bottles with 750ml and 8.800 bottles with 375 ml, all numbered from a single lot. |
|
Release date |
Second semester, 2007 |
|
Visual assessment |
Ruby red with hints of dense violet color. |
|
Aroma |
Ripe red fruit, prunes,anise, spices and notes of chocolate. |
|
Tasting |
Well-balanced, well bodied with fine tannins. Good complexity, aftertaste of ripe red fruits. |
|
Harmonization |
Poultry and red meat elegantly spiced, including game. Low fat cheese, pasta and risotto with mushrooms. |
