Dark ruby. Pungent aromas of red currant, tobacco, mocha, cracked pepper, dusty herbs, and oak. Spicy, focused and clean, with tangy acidity giving definition and cut to the red fruit and herb flavors. Finishes with silky tannins and lingering notes of earthy and peppery spices.
Varietal composition: Red Blend
Harvest: At the middle of March
Fermentation Temperature: 26-28ºC
Residual sugar: 3.3 g/L
Total acidity: 3.48 g/L
Suggested Temperature: 18-20ºC