This balanced wine pours a deep burgundy color with visible fatness and soft tannins. To the nose, black currants and wood aromas are detected. To the palate, dark berries and hints of tobacco taste create a dry wine with great minerality.
Central Valley is characterized by the alluvial soils, gravel, and sand. The area receives Mediterranean climate with moderate rainfall.
The vinification process of this wine is a mechanical harvest on the first week of April every year. Their wine is produced with controlled temperatures for 7 days. Malolactic fermentation happens within the stainless steel tanks.
Pairs well with beef, venison, lamb, deer, and poultry, smooth cheeses, and pasta.