Elaboration: Classical with destemmed. Each plot is fermented separately in 10,000 liter stainless steel tanks for 11 days, controlling the temperature to about 30oC. Daily overruns, 14 days with skins after fermentation. To obtain balance of the fruit and extraction of tannins, daily bazuqueos are made. The malolactic fermentation is carried out partly in tanks and partly in new barrels.
Aging: 23 months in new Russian oak barrels. Regular racking every 4 months at the beginning and then every 6 months
Stability in the color. Aroma of eucalyptus, menthol, very fresh and persistent. The palate is tasty, with sweet tannins, while long, exquisite, due to the good combination between acidity and tannins of the Caucasus oak. It is a sophisticated wine, elegant and with a long life.
Grilled red meats, hair hunting, cured ham, cured cheeses.