Selection of bunches on table separator;
Full destemming without crushing;
Stainless steel tank filling by gravity;
Increase of solid/liquid relation;
Pre-fermentative cold maceration for three days with daily pigeage;
Alcoholic leavening and maceration at controlled temperature (28°C to 30°C) with appropriate polyphenol extraction through open and close pumping, pigeages e delestages;
Post-fermentative maceration between 24°C to 26°C for 15 to 20 days;
Racking through gravity and separation of press from must;
Spontaneous and complete malolactic leavening;
Maturation in new French and American oak casks for 12 months.
Visual Analysis: Pronounced color intensity with tons of deep ruby red.
Scent Analysis: Pungent smell of ripe dark peel fruit, revolved by elegant toast and cigar tobacco notes.
Taste Analysis: Dense and balanced at mouth with refreshing balsamic notes, followed by a steady and harmonious acidity. The tannins are at full effect, guaranteeing a solid and enticing structure.
Service and Harmonization
Harmonization: Matches perfectly with red and game meat – roasted. Works well will strong cheeses such as blue cheese.
Serving temperature: 18°C.
Recommended glass: Bordeaux.
Region: Campanha Gaúcha – RS
Soil: Sandy clay loam with plain topography
Climate: Warm and sub humid
Varieties: Merlot, Cabernet Sauvignon and Pinot Noir
Harvest: Manual and selective