Processed using the traditional method of the Rioja Alavesa, carbonic maceation. The grapes are deposited in the tanks in whole bunches allowing the aromas and colour to be extracted both from inside the pips as well as the skins during the initial natural fermentation. The alcoholic fermentation of the wine is then completed when the bunches are pressed.
Cherry red colour with a purple rim. Red fruits, straberie and raspberie aromas. Fresh, silky and sweet in the mouth. Intense and fruity aftertaste.
Aperitif, vegetables, pasta, salads, cheese, grilled meat .