Natural wine making, once decided the optimal ripening point of the grapes is cooled in the cellar to 13-14ºC to optimize maceration. It usually lasts 7 hours. Once we have obtained the appropriate color it is bled from the tank and fermented at a controlled temperature of 16º-18ºC. Fermentation lasts approximately 15-16 days. Once fermented, we make transfers according to the lunar calendar, proceed to bottle without adding sulfites and fill in the vacuum. (This wine is free of sulphites throughout its process).
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.