In the winery, we make cold macerations for 7 to 10 days and then ferment at temperatures of 20 to 25 ° C for 15 days, gentle extractions. 100% of the malolactic fermentation is carried out in stainless steel tanks and part of the wine is in contact with wood, mainly American oak.
Black cherry and violet characters mingle harmoniously with smoky warm spice. Hints of red cherries, raspberries, and strawberries are balanced with a touch of vanilla and leather. The wine has serious weight and structure while remaining perfectly balanced.
Pinot Noir is a perfect complement to the entire range of fish, of white to fatty, pasta, game birds, duck and pork with sweet sauces.