D.O.: Central Valley
Once the grapes arrive at the winery, they're 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, while the rest is kept in stainless steel tanks to preserve its freshness and fruitiness before the final result is achieved.
Ruby red with violet hues, it possesses aromas of black fruit such as plum and blackberry, combined with spicy touches like bay leaf and delicate hints of vanilla. It's a juicy, richly textured wine with soft, silky tannins.
Serve between 16-18ºC
Poultry and red meat