Vine variety: 70% cabernet sauvignon, 30% carmenere

Winemaking: Fermented at a controlled temperature for 6-8 days, with frequent pumping . Allowed to stand until the following spring starts bottling still young.

Color: Intense ruby ​​red, with purple hues.

Aroma: Profumo vinous, slightly herbaceous, with hints of ripe red fruit.

To taste: gusto morbido, full and velvety.

Pairings: table wine, goes well with roast, Al Pollam, to the game and hard cheeses.

Serving temperature: 18-20°