Style
Red Full body
Light body
Notes on Production
Fermentation in small tanks with a prior maceration of 48 hours at 120C.
Malolactic fermentation in stainless steel to finish with
an ageing of 12 months in used French oak.
Tasting Notes
Cherry red color with high layer. Intense nose, black fruits and lactic notes. Wide mouth, powerful, fruity, good and elegant tannin.
Serving Temperature
8-10℃
Food Pairing
Grilled lamb, Manchego gazpacho, grilled beef steak and sheep cheese
Notes
The name comes from the will to express a "maximas" thanks to all the people who helped make this project come true.
Status
Organic in conversion Sulfites < 30mg/L
Price
750ml ￥2,500