|
Harvest |
Second half of February 2004
|
|
Fermentation |
Stainless steel tanks |
|
Maceration |
11 days |
|
Alcoholic graduation at 20°C |
12,8% |
|
Maturation |
Stainless steel tanks and short period in American oak barrels (10% of the volume) |
|
Volatile acidity |
7 meq/l |
|
Total acidity |
70 meq/l |
|
Dry extract |
25 g/l |
|
Volume/bottles |
Lot 02, 7500 numbered bottles |
|
Release date |
July 2006 |
|
Visual assessment |
Appealing dark ruby red |
|
Aroma |
Fruity, with aromas of prunes, cereals, and honey and a subtle touch of leather |
|
Tasting |
Velvety tannins, balanced and persistent; lingering aftertaste of malt and dried fruits |
|
Harmonization |
Game, red meat, mushroom pasta and risotto |
