Natural wine making of a skidding of the grape, we pass it to the stainless steel tank at low temperature, making a maceration of the grape grain practicing the batonage to achieve maximum complexity. After 24-48h. uncover with another tank to carry out alcoholic fermentation at a temperature of 16-18º with native yeasts. Once fermented, we carry out transfers following the lunar calendar, we proceed to bottle without adding sulphites and fill under vacuum. (This wine is free of sulphites throughout its process).
Alcohol content: 12.50%
Residual sugars: 3.1 g / l
Total acidity (sulfuric): 3.5 g / l
Sight: pale yellow, clean and bright.
Nose: intense and aromatic. Memories of floral aromas combined with notes of bear fruit (peach).
Palate: fruity and fresh some complexity. Minerality, salinity (Mediterranean-Garraf). Memories of olfactory sensations: floral and peach notes.
Consumption temperature of 6-8ºC.
Soft starters, creams, grilled vegetables, scrambled mushrooms, fish, seafood, oysters from the Ebro Delta.