The grapes are received and inspected at the entrance to the winery. Subsequently, it undergoes a destemming and crushing process. The fermentation-maceration takes place in stainless steel winemakers for approximately 10 days, controlling the temperature to 28ºC. Later it is bled and pressed.
The next process is the malolactic fermentation, to then submit it to 2-3 racking before clarification. Finally the wine is filtered and packaged.
Sight: Clean and bright, with a medium color and violet tints.
Nose: Aroma of ripe pomegranate, gooseberry and blackberry, along with an interesting touch of herbs and scrubland.
Palate: Broad and smooth, with red fruit flavors. Balanced and persistent.
Pairing: grilled or roasted meats, pastas and cheeses not overly cured. Perfect accompaniment for tapas.