Sugar: 1.8 g/l
Acidity: 5.50 mg /l
Alcohol: 14.5 º
Maceration: 26 days in contact with the skins.
- Intense ruby color. Spiced aromas, white pepper, paprika and the traditional green pepper, witch merge with chocolate and coffee aromas. Noble wine, presents round and sweet tannins and a long ending.
- Ideal for red meat, hard cheese, lamb and herb meat with herbs condiment.
- A very dry year, with low temperatures in January and February, witch cause a delay in ripening. This has lead to a more balanced ripening in poliphenols. The Zonda winds in spring caused low yield, and a late fall has favored the accumulation of reserves for the next cycle.
- If you want you can download tasting notes in PDF format from this link.