|
Harvest |
19th February 2004 |
|
Fermentation |
Stainless steel tanks |
|
Maceration |
19 days |
|
Alcoholic graduation at 20°C |
13% |
|
Maturation |
Stainless steel tanks, partial maturing in American oak barrels for 4 months, bottle ageing. |
|
Volatile acidity |
8,0 meq/l |
|
Total acidity |
70,00 meq/l |
|
Dry extract |
28 g/l |
|
Volume/bottles |
7.000 bottles with 750ml, all numbered, single lot. |
|
Release date |
August 2006. |
|
Visual assessment |
Intense ruby red with hues of violet to purple. |
|
Aroma |
Ripe red fruits, jellies, cocoa, vanilla,toasting. |
|
Tasting |
Powerful, well bodied, with fine tannins that deliver a lingering and rich aftertaste. |
|
Harmonization |
Pasta, red meat, game and strong cheese. |
