This red wine is made with indigenous yeasts, fermented in stainless steel tanks with 35% whole bunches, with post-fermentative maceration and aging in used French oak barrels. The wine is fresh with mineral notes, aromas of earth, pepper, and red fruit. On the palate, it's layered with fine but present tannins, notes of forest and pepper, and a dry, long finish. Best served at 16ºC, it's...