Dry Red Wine Cabernet - Syrah

A wine with a deep purplish color and a complex aromatic intensity. Aromas of sour cherry, damson plum, bell pepper, fine leather, black pepper, and cocoa butter stand out. It has robust tannins, a smooth mouthfeel, and a pleasant aftertaste. This wine pairs well with braised beef, a platter of cured meats and cheeses, and lamb cooked in a casserole with peppers.

Winemaking:
The two varieties are vinified separately. Extraction lasts for 10 to 15 days, followed by fermentation in stainless steel tanks at 22°C. The wine is then aged in French oak barrels for 8 months.

It is best served at 14–16°C.