Fermentation and maceration in vats of 15,000 kilos at 28 degrees, for about 20 days.
Malolactic in new French oak barrels and subsequent aging for 16 months.
Colour: Wine of high layer and intense ruby red color.
Nose: The nose is complex, with a perfect assemblage of toasted and smoked French oak and ripe black fruits.
Palate: In the mouth it is tasty and enveloping, with ripe tannins and an excellent acidity.
Bienbebido Vaca Beef