• Colour: Ruby red with violet hues

• Bouquet: Initial hints of wild, with subsequent evolution into spicy nutmeg and important notes of cocoa

• Taste: Elegant in the mouth with tannins that dry the tongue leaving it velvety. Spices are the masters in this product, where cinnamon pepper are accompanied by unripe red fruits such as currants and blueberries.

Pairing :

Excellent as an accompaniment to first and second courses based on meat, also excellent with fatty fish such as eel and cod

Serving temperature : 16-18°C.

Alcohol content : 13% vol.

Grape variety and training system :

Tai Red 100%
Guyot
3000 plants/ha

Vinification :

Hand picked
Soft squeeze
Maceration with the skins for 60 days
Vinification in steel tanks