Intense red with shades of blue.
The herbaceous, mountain hay smell is dominant, and there are scents of quince jam.
Delicate, full, of ripe tannin, smooth, wholesome and of great structure.
Vine training system
Guyot-double Cappuccina, long pruning but not rich in buds.
Fourth period of maturation, in October depending on climatic progression.
Game meats generally, at barbecues and with sausages, skewered and roasted meats.
At room temperature in the winter and at 16° in the summer in a long-stemmed, half-orange shaped glass.
The de-stemmed berries ferment in maceration for 20 days, and at the end of fermentation they are drawn.
In large durmast oak barrels.