Manual harvest of the grape from vineyards aprox. 30 years old in average. The grapes are harvested in 12 kg. boxes and thermo regulated in specially designed cooling chambers during 24 hours (at 4 to 6 ºC) prior to fermentation. Selection of grapes on tables and separation of shoulders and tips. This wine is elaborated from the tips of the clusters. Fermentation in small stainless steel tanks based on the traditional carbonic maceration process.
Purple clean colour. Red wild fruit aromas in the nose, liquorice and spring flowers. Very nice tanins, fresh and easy to drink with a hint of carbonic.
Aperitifs, meats, cheese …