After entering the grapes in the Bodega, we proceed to the despalillado and afterwards to the alcoholic fermentation and maceration for 12-14 days at 26 ºC. Subsequently, the malolactic fermentation occurs passing the stabilization and batch blend. Finbally the wine is bottled in january, after the whole process which lasts two and a half months.
Deep cherry colour with a violet edge. In the nose, strong Tempranillo aromas and notes, specially red fruits. In the mouth, it is fll flavoured and round, with a fresh, fruity finish.
Aperitifs, red meats, rice dishes, cheese …