Color: Intense and deep red.
Nose: Aromas of red and black fruits, fresh red peppers, with spicy notes.
Palate: Fruity, well structured with round and powerful tannins and lingering finish.
Maceration: Stainless steel tanks
Fermentation time: Eight days
Temperature: 25-28 ºC I 77-82 ºF
Ageing Process: Aged in French and American oak barrels for four months
Yield: 18 Ton/há
Grape Composition: 100% Carménère
Alcohol: 13.5 % vol.
Total Acidity: 3.15 g/lt (H2SO4)
Residual Sugar: 2,14 g/lt
Perfect with beef, pork and game meats. Pasta with spicy sauces and cold meat like salami and prosciutto. Serve at 13-16 °C I 55-61 ºF
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