Residual Sugar: g/l

Acid: 5,57 g/l

Maturation: 0 Months in Oak Barrel

Colour: Bright garnet red with purple shade
Bouquet: Intensive tones of forest fruit, strawberry, cherry, blackberry with interesting sign of citruses
Palate: Velvet fine, fruity, fresh

Residual Sugar: g/l

Acid: 4,5 g/l

Maturation: 0 Months in Oak Barrel

Residual Sugar: g/l

Acid: g/l

Maturation: 6 Months in Oak Barrel

Residual Sugar: 4 g/l

Acid: 5,10 g/l

Maturation: 12 Months in Oak Barrel

Colour: Deep purple colour
Bouquet: Plums, cherries and sweet spice with vanilla and caramel
Palate: Full body
Other: Aged 09 months in French and American oak barrels,

Residual Sugar: g/l

Acid: g/l

Maturation: 6 Months in Oak Barrel

Residual Sugar: 6,60 g/l

Acid: g/l

Maturation: 0 Months in Oak Barrel

Colour: Pink with ruby reflexion
Bouquet: Cherry, raspberry
Palate: Fine, velvet, very refreshing
Other: 50% Malbec, 50% Pinot Noir, recommended temperature of drinking 5-6°C

Residual Sugar: g/l

Acid: 6,07 g/l

Maturation: 10 Months in Oak Barrel

Other: 91 Points Robert Parker

Residual Sugar: g/l

Acid: 4,72 g/l

Maturation: 6 Months in Oak Barrel

Colour: Intense red color with purple highlights
Bouquet: Red fruit such as fresh raspberries, plums and cherries.
Palate: Fruity with hints of violets and vanilla contributed by the wood. Complex wine with a good structure and soft tannins.

Residual Sugar: 2,4 g/l

Acid: 5,8 g/l

Maturation: 10 Months in Oak Barrel

Colour: Bright, full ruby-red
Bouquet: Blackberry, mocha and spices,black raspberry, licorice
Palate: Long aftertaste, chocolate, fine tannins

Residual Sugar: g/l

Acid: g/l

Maturation: 10 Months in Oak Barrel

Other: Gold medal in International Wine & Spirit Competition Vinus 2013