Grenache and viura.
Different grape varieties are mixed in equal proportions. The fruit is stalked and softly milled. The must remains with the grape skins during 12 hours and is then pressed. The must’s fermented in stainless containers with temperature control systems. The average fermentation temperature was of 20ºC.
Raspberry-coloured, with salmon-pink hues. Very brilliant. The nose shows raspberry and citrics. To the palate it is fresh, tasty and very broad. Very persistent.
Asados de carne roja, caza, quesos curados, recios y especiados.
ALCOHOL STRENGHT 13%
SERVING TEMPERATURE 9/10º
Bronze medal : Decanter World Wine Awards, UK
Bronze medal : Concous Mondial of Bruxelles, Belgium