D.O.: Central Valley
Once the grapes arrive at the winery, they are destemmed and crushed. Fermentation then takes place for a period of 7 to 10 days in stainless steel vats. Sixty percent of the wine is aged for 10 months in French oak, and the rest is kept in stainless steel tanks to preserve its freshness and fruitiness before the final result was achieved.
Ruby red in color with violet tints, it exhibits young and fruity aromas highlighting the notes of black cherries laced with hints of spices, herbs and truffles. In the mouth there are flavors of spices such as cinnamon and it has a medium body and elegant and round tannins are present with a pleasant finish.
Serve between 16-18ºC
La Cav (Mesa de Cata)
International Wine Challenge (UK)