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: Deep red color with violet reflections. Nose: The nose has black fruit aromas with touches of pepper and spicy. Mouth: Soft mouth entry, medium body very well balanced. Pairing: Risottos, paella, mature cheeses, red meats not very seasoned. Tº of service: 17 - 18ºC