Project

Dulcemar

Manual harvest: october. Natural fermentation of the must made in partial-new barrels. Clarification and lightly filtering. Bottling in February .

Tasting notes: Intense ruby red colour with violet tonalities. Aromas of ripe fruit, smoked notes and liquorice. In mouth it is fresh and sweet, well balanced, long and unctuous.

Ideal with appetizers and desserts.

Serving temperature: 42,8 – 46,4 °F.