Fermentation and maceration with the skins for about 8 days at a temperature of 24ºC, in daily rises and end of the fermentation in liquid phase at 16-18ºC, to achieve a balance of structure and freshness. Then a shake and stored for about four months in a stainless steel tank. And before bottling a light filtration.
Alcohol content: 12.5%
Total acidity (sulfuric): 3.1 g / l
View: ruby color.
Nose: aroma of ripe red fruits, such as blackberries or cherries.
Mouth: soft balanced and rich. Fresh fruity and long unctuous and velvety finish.
Consumption temperature of 12-13º C.
Recommended for rice (paellas), pasta, white meats, fresh and creamy cheeses.