Manual harvest: october.
Pre-maceration in cold at 15 ºC.
Fermentation for 10 days at 25 ºC.
Clarification and lightly filtering.
Bottling in january.
Tasting notes: Intense dark maroon colour. Fruity, fresh and complex aromas with varietal character, above spicy notes and little notes of very ripe red fruit.
Recommended for all types of foods.
Temperatura de servicio entre 14 y 16 ºC.
Serving temperature: 57,2 – 60,8 °F.