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Description

Characteristics:
A deep red colour with purple tints. A light aroma of oak harmoniously matched with the aroma of the variety and the typical nose of reductive ageing.

Vinification:
Bursting and immediate inoculation of the must, in conjunction with constant saturation of the stems and skins, lasting approximately 25 days. The fermentation temperature does not exceed 30º C; this is followed by at least 12 months of maturation of the new wine in new French oak barrels. The wine after bottling remains for at least six months in the bottle for reductive ageing.

Made by merlot grapes tasted by the bears who live in the area.
Exclusively available in the winery.

Grape Variety:MERLOT

Food Pairing
It makes an excellent accompaniment to grilled meat and beef stewed in red sauce.

Additional information