Still red wine

Grape variety: Carmenere

Vine training system: double guyot

Vinification method:
fermentation and maceration in contact with the skins for 10 days in stainless steel tanks. Aging 12 months in the cellar and after bottling.

Alcohol: 12.5% abv

Sensory characteristics:
ruby red wine. An interesting spicy and herbaceous note on the nose. In the mouth freshness and sapidity accompanied by an important tannin.

Serving temperature: 60 – 64 ° f

succulent meat dishes or seasoned cheeses.