Selected manual vintage. Destemming and later must maceration. Daily automatized remounts to extract colour and aromes. Controlled fermentation at 25º-28ºC in stainless steel tanks. After malolactic fermentation, filtered, clarified and stabilized by cold before bottlling.
Deep cherry color.
Fresh fruit aroma, ripe tannins.
Fine reduction and long aftertaste.
Read meat, goose and pheasant.
Selected manual vintage. Destemming and later must maceration. Daily automatized remounts to extract colour and aromes. Controlled fermentation at 25º-28ºC in stainless steel tanks. After malolactic fermentation, filtered, clarified and stabilized by cold before bottlling.
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