Tempranillo and Viura
Destemmed and lightly crushed, the pulp, seeds and juice (50% Tempranillo and 50 % Viura) are macerated in contact with the skins for approx. 14 hours at an average temperature of 10ºC. This gives the must a distinct rosé colour and fruity aromas. The must is then separated from the skins and fermented at an average temperature of 16ºC. Fermentation is then stopped to maintain the natural sugars, thus giving the wine its unique personality.
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Intense pink colour, with tinges of strawberry red. Complex bouquet of red fruit and strawberry candy. The fresh acidity on the palate is complemented by a silky sweetness and a satisfying, long finish.
Starters, summer dining, White meat, pasta and rice dishes, pizzas.