Los Ailos - Syrah Malbec 2015
Food matching
Ideal for grilled meats, poultry and spicy dishes.
Tasting notes
Color: Deep red violent colors with bright red tinges. Very appealing to sight, characteristic of young wines.
Aroma: Very complex wine in aroma provided by the two varieties that make up the wine. Spicy aromas can be appreciated in a balance with red fruits - gooseberries, raspberries, redcurrants, truffles, cherries and plums. Also outstanding aromas of vanilla, chocolate and coffee provided by the aging in French oak barrels. The harmony of all these features make this wine fresh and elegant.
Taste: Smoothness and elegance are due to its balanced and sweet tannins. Intense in its structure with a pleasant finish in the mouth. The right combination between oak and wine is manifested in the soft, clean retro taste.
Aroma: Very complex wine in aroma provided by the two varieties that make up the wine. Spicy aromas can be appreciated in a balance with red fruits - gooseberries, raspberries, redcurrants, truffles, cherries and plums. Also outstanding aromas of vanilla, chocolate and coffee provided by the aging in French oak barrels. The harmony of all these features make this wine fresh and elegant.
Taste: Smoothness and elegance are due to its balanced and sweet tannins. Intense in its structure with a pleasant finish in the mouth. The right combination between oak and wine is manifested in the soft, clean retro taste.
Winery Technical Data
Sugar: 2.70 grs/lts.
Total Acidity: 5.74 grs/lts.
Volatile Acidity: 0.42 grs/lts.
Vineyard: High trellis, drip or pressurized irrigation.
Soil: Deep sandy loam.
Yield: Approximately 9,000 Kilos/hectare.
Alcoholic fermentation: In stainless steel tanks with controlled temperature at 26°C. Malolactic fermentation: Natural.
Total Acidity: 5.74 grs/lts.
Volatile Acidity: 0.42 grs/lts.
Vineyard: High trellis, drip or pressurized irrigation.
Soil: Deep sandy loam.
Yield: Approximately 9,000 Kilos/hectare.
Alcoholic fermentation: In stainless steel tanks with controlled temperature at 26°C. Malolactic fermentation: Natural.
