Grapes are crushed with total de-stemming, followed by fermentation in stainless steel vats with selected yeasts at a temperature of 26-30ºC. The maceration time is, on average, of 2 weeks "remontage" for color extraction is soft.
Description:
Brilliant ruby color with aromas of red fruits like berries and prunes. Dry and round, fresh with delicate taninns.
Paring:
Great with the traditional Brazilian "Rodizio". the dry palate favors juicy red meats ans soft cheeses.
