Fermentation: Started by selected yeasts. The fermentation is carried out at controlled temperatures between 25-28ºC. Extraction: Traditional remounts respecting the characteristics of the fruit. Aging in stainless steel tanks
Visual: Ruby color, bright with red reflections. Nose: Expressive nose, with notes of red fruits with very subtle touches of cocoa. Mouth: Pleasant and vivacious in mouth, medium body with melted tannins at the end of mouth. Pairing: Red meats, mature cheeses, pasta. Tº of service: 17 - 18ºC