||57% Cabernet Sauvignon, 28% Petit Verdot, 15% Carmènere
||Traditional fermentation was done in small, 3-tonne tanks at 24–28 °C with 2 to 3 remontages per day, followed by a long post-maceration of at least 2 weeks.
||18 months in extra-fine grain French oak barrels, 50% new, 25% one year-old and 25% second use.
||Goes well with chargrilled steak, barbecued ribs or lamb chops brushed with spiced barbecue sauces or well matured hard cheeses or sheep’s cheeses.
||Price Dos Almas Apogeo 2016 € 28.60