| ≥1 piece |
TECHNICAL SHEET
Varieties: 60% Syrah, 40% Cabernet Sauvignon.
Harvest: From 9th to 16th September 2013 entering fresh grapes to the tanks.
Prefermentative stage: Destemmed and squeezed grape in prefermentative maceration with peels 24 hours at 10 ℃ and later extraction.
Fermentation: In stainless steel isotherm tanks at controlled temperature of 17 ℃ during 22 days.
Postfermentative stage: Tartar stabilisation at -3 ℃ during 10 days.
Alcoholic degree: 14’5% vol.
Total acidity: (g/l): 7’8 ± 0’2
Volatile acidity: (meq/l): 0’29 ± 0’05
L-malic acid: (g/l) 2’61 ± 0’07
Free sulfur dioxide: 49 ± 5 mg/l
Total sulfur dioxide: (mg/l): 118 ± 5
Remanent glucids: (g/l) 0’81 ± 0’08
pH: 3’27 ± 0’04
Protected Designation of Origin Quality Wines from Granada
TASTING NOTES
Colour: Strawberry clean red, bright and attractive.
Aroma: Red berries appear: strawberry, raspberry and cherry, floral violet aroma with citric shade (lime and grapefruit).
Flavour: Dry, structured, fresh acidity well integrated with a slight bitter touch, long and persistent.
Temperature to be served: 12 ℃
Pairings suggested: Suitable with rice, casseroles and stews with white meat, soft sausages, blue fish and mollusc like squid, cuttlefish, baby squid or similar, as well as grilled vegetables, baked pepper, asparagus and avocado.