The grapes were hand-picked as they mature. After crushed, the resulting must undergoed 48 to 72 hours of static clarification. The fermentation took place in new French oak barrels followed by 6 months with “batônnage” from 14ºC to 16ºC of temperature during 30 days. After crushed, the resulting must undergoed 48 to 72 hours of static clarification. The fermentation took place in new French oak barrels at a temperature between 14 ºC and 16 ºC, for a period of 30 days. After completion of fermentation, the wine was subjected to a further 6 months aging in barrels, with weekly “batônnage”.
Immediately or up in a cool and shaded place.
The wine shows a light golden color with aromas of tropical fruit, stone fruit and minerals, together with aromas of dried fruit and caramel from aging in wood. In the mouth it is very complex and structured with a freshness that prevails throughout the tasting.
The structure on the wine allows it to pair well with intense fish dishes, lighter red meat dishes and strong cheeses.
Alcohol content: 13.5% Vol.
Total acidity: 4.6 g/L
Residual sugars: 1.0 g/L