A perfect match for rich preparations such as lamb stew, spiced chicken and pasta with bolognese sauce.
Sourced from 90-year-old vines, the De Sangre is a force to be reckoned with. Made from a blend of 70% cab sav, 15% shiraz and 15% merlot. The three varieties are vinified separately in exactly the same way. The grapes are hand-picked in boxes from 18 to 20 kilograms, clusters are selected, then they are destemmed and after that the best grains are chosen. The must is cold macerated from 5 to 7 days at a temperature from 10�C to 15�C. Then it is fermented with selected yeasts in 15,000 liter stainless- steel tanks with delestages and pressings. Once fermentation is finished, the three varieties are separately stored for 12 months in French oak (90%) and American oak (10%) barrels. After completing the ageing process, the final blend is done, and the wine is stabilized, filtered and bottled. It is stored in the winery for a year before market release.