Winemaking Process
This wine is produced through the traditional process of Carbonic Maceration. The whole bunches of grapes are fermented during aprox. 10 days at temperatures not higher than 26 ºC without prior destemming in stainless steel tanks. After the fermentation, the grapes are pressed and the press wine is separated from the free flow wine.
Tasting Note
Brilliant red colour with violet tones on the outter edges. Medium-high depth. Without swirling the glass, fruity aromas of strawberry, redcurrant and raspberry can be appreciated. After moving the glass, floral notes are highlithed together with rose and acidic raspberry aromas. On the palate, the wine is silky, smooth and fruity. The mid-palate is marked by red berries, well balanced with smooth tannins and the perfect level of acidity.
Pairing
Aperitifs, cold meats, rice dishes, white meats and cheese.