Grapes: 50% Cabernet Sauvignon 50% Merlot

Vintage: 2011

Appellation: I.g.t

Annual production: 260 bottles

% by Vol. : 14.5

Soil type: clay with rocks

Density of vines:4100 vineplants/hectar

Vines age: 18/20 years old

Vine yield: 1.300 kg/ hectare

Pruning method: cordon

Harvest time: September October

Harvesting method: hand harvest

Maceration: 15 days

Fermentation: Stainless steel 15/20 days

Elevage: Oak wood French barrique 4 years

Temperature of service: 18-20°

Wine Making:Alcoholic Fermentation: around   15/20 day         at controlled temperature 25° in Stainless steel.

Malolactic Fermentation: stainless steel

The wine has a beautiful ruby ​​red colour with black cherry colour almost purple, with a special brightness.

The impact on the nose shows sensations of cinnamon and cloves. Complete the olfactory baggage a delicate hint of tobacco and toasty notes of cocoa

In the mouth, an explosion of flavours which highlights a balanced tannic caressing the mouth, good relationship between alcohol and freshness, good acidity and a good final overall duration.

braised dishes rich stews or dark chocolate

+ Dorato

Grapes: 50% Cabernet Sauvignon 50% Merlot

Vintage: 2011

Appellation: I.g.t

Annual production: 260 bottles

% by Vol. : 14.5

Soil type: clay with rocks

Density of vines:4100 vineplants/hectar

Vines age: 18/20 years old

Vine yield: 1.300 kg/ hectare

Pruning method: cordon

Harvest time: September October

Harvesting method: hand harvest

Maceration: 15 days

Fermentation: Stainless steel 15/20 days

Elevage: Oak wood French barrique 4 years

Temperature of service: 18-20°

Wine Making:Alcoholic Fermentation: around   15/20 day         at controlled temperature 25° in Stainless steel.

Malolactic Fermentation: stainless steel

+ Colour

The wine has a beautiful ruby ​​red colour with black cherry colour almost purple, with a special brightness.

+ Nose

The impact on the nose shows sensations of cinnamon and cloves. Complete the olfactory baggage a delicate hint of tobacco and toasty notes of cocoa

+ Mouth

In the mouth, an explosion of flavours which highlights a balanced tannic caressing the mouth, good relationship between alcohol and freshness, good acidity and a good final overall duration.

+ Matching

braised dishes rich stews or dark chocolate