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.

Limniona

Red variety, favored in our area, which ripens late, in the end of September. Vivid vine with relatively large grapes and highly resilient to our region’s dry and hot climate. It has adjusted beautifully and gives off remarkably interesting wines with elegant tannins.