The production is varietal. Once decided the optimal ripening point of the grapes is cooled in the cellar to 13-14ºC to optimize maceration. It usually lasts 8 hours. Once we have obtained the appropriate color it is bled from the tank and fermented at a controlled temperature of 16ºC. Fermentation lasts approximately 15-16 days. Once fermented, it is stirred and left to rest for a couple of weeks. After gentle clarification and stabilization, it is filtered and bottled.
Alcohol content: 14%
Total acidity (sulfuric): 3.4 g / l
View: salmon color.
Nose: complex aromas and strawberry and raspberry fruits
Palate: fruity, velvety and soft, after the taste of red fruits.
Consumption temperature of 8-10º C.
It is suitable for cold cuts, rice dishes, pasta dishes, salads and soft cheeses.