Brown, typical of oxidative stress, characteristic of this category of wines.
Nose is marked by notes of dried fruit and toasted (walnuts, hazelnuts), exotic wood and fruit in syrup.
In the mouth, the structure is elegant and balanced, and to emphasize the freshness acid.
• Alcohol (%): 19,5
• Total acidity (g/dm³): 3,8
• pH: 3,46
• Baumé: 3,1