The hasvest period occurs in the beginning of September. The grapes are destemmed and crushed. The alcoholic fermentation then takes place at a controlled temperature of 25ºC. During this period the maceration occurs for 7 days by using the pumping method so as to optimise the extraction of colour, aromas and flavours. The next phase is the malolactic fermentation which is a very important step that allows the wine to become softer and smoother. After the period during which the wine stabilises by using physical processes in stainless steel vats, the wine is filtered and bottled in the following spring.
Clear aspect, garnet colour.
Fruity aroma of wild berries and red fruits.
Smooth and balanced flavour with a persistent and very pleasant fruitiness.
At 16-18 ºC.
A pleasant accompaniment to meat or cheese.
This wine can be enjoyed immediately, or if you prefer, you can also cellar it up to 2-3 years.
Alcohol 13,5% Vol.
Total Acidity 5,50 g/l
PH 3,50
Total SO2 < 100 mg/l
Notes Contains Sulfites
Boxes of 6 bottles x 0,75L.
Bag-in-box 5L.
