only 6 left in stock
Maceration at a controlled temperature in stainless steel tanks
Aged for a minimum of 2 years with at least 9 months in oak.
Intense garnet red with orange highlights
Clean and intense floral nose with rose and violet notes
Tannic and full-bodied, dry, round, vigorous, and velvety
Braised or roasted red meats, aged cheeses, or pasta
16º-18ºC / 60º-64ºF
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