Still red wine

Grape variety: merlot, cabernet franc e cabernet sauvignon

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. Typical bordolese blend. On the nose it has a light fruity note, tannic and sapid in the mouth.

Serving temperature: 60 – 64 ° f

excellent with succulent meats