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Cerro Chapeu, Uruguay.
Very covered layer color, garnet red with a violet hue. It has an aromatic body of intensity, with hints of figs, raisins and currants. Well structured aromas of oak come together, especially cedar, vanilla and coconut. Enriches the whole, aromas of tobacco leaf and licorice root. It is full-bodied, oily, with strong well-structured tannins. It
unfolds in the mouth with fruity matter and does not hide its long barrel aging. It has balance and will achieve a very round point over the years .
20 months in new French and American oak barrels and 12 months in bot.
Recommended for fat cut meats, roast beef, ossobuco in its juice, or with sausages such as chorizo. With cured cheeses: Parmesan, Manchego and dried fruits or dried apricots.