Casa Benasal Crux 2018

Fermentation with native yeast and 25% of grapes with stems in stainless steel controlled temperature, medium maceration. After malolactic the wine is put 12 months in 3000 lts. foudres of several ages. On the nose, spice and mineral, graphite and almost granite aromas with black cherries. On the palate, the attack is large and buttery with light tannins and long finish. Perfect to pair with red meat, cured and smoked meat, bush meat, hard cheese.