DESCRIPTION

PROCESS

Hand harvesting. 
Destemming.
Cold skin maceration for 2 days at 8ºC.
Addition of selected yeasts.
Fermentation at 23º - 26ºC during 15 days.
Pneumatic press.
Controlled natural malolactic fermentation.
Stabilization.
Filtration.
Bottling

DESCRIPTION

Deep red in colour with intense aromas of red 
berries and liquorice. It surprises on the palate with 
soft tannins and red fruit.

SUGGESTIONS

Serve this wine with grilled or roasted red meat as well 
as with spicy and sophisticated nouvelle cuisine dishes

DRINKING TEMPERATURE

15ºC-17°C