Intense, well-balancedand firmly structured.
It is perfect with savory and flavory dishes such as grilled meats, roasts and game.
Harvest & Drying: Carefully selected grapes are left on vine’s branches to hipermature until the first wintertime’s morning mists appear in the sky.
Drying: They are left in naturally conditioned places for 20-25 days.
Vinification: Grapes are pressed. Fermentation lasts about a month because of low temperatures. Canaja is separated from its skins and poured off in steel vat.
Aging: In March the wine is laded in French wood oak, 225 liters. It rests for 12 months. Afterward it is bottled and rest 6 more months in bottle before commercialization.