The grapes were harvested in the first week of october. The wine is produced using the traditional method of carbonic maceration which implies the transformation of the grape into wine without prior crushing. The whole bunches of grapes are put into stainless steel tanks, with greatest care not to burst the fruit. Maceration took place during 8 to 10 days, fermenting at a controlled temperature of 24 ºC.
Cherry red colour and sparkling, with purplish edges. Forest fruit aromas in the nose (blackberry, raspberry, …) and floral tones, with a hint of liquorice. Very aromatic. In mouth it is full and powerful, meaty, well-balanced with a fruit sensation. Pleasant finish, with a mellow bitterness which lengthens the finish. Remnants of red fruits in the retronasal olfaction give it a refreshing and lively tone, tempting to try.
Red meats, stews, rice dishes, mushrooms, blue fish and cured cheeses.