JACKAL

Extraction and spontaneous fermentation in small stainless steel tanks for approximately 2 weeks. Maturation on the fine lees with periodic stirring for 12 months.

Deep ruby color, aromas and flavors of red cherry, raspberry, with herbal notes and balanced acidity. Velvety tannins and a delightful aftertaste.

Pairs well with red meat dishes, pasta with red sauce, yellow cheese.

Optimal serving temperatures: 46.40 – 50 degrees F / 16 – 18°C.