The grapes are de-stemmed and crushed directly into the vat, 3 days of cold maceration; alcoholic fermentation at 14ºC to preserve the fruit; malolactic fermentation in used French oak barrels.
Pomegranate, caramel and vanilla nuances.
On the palate it is fresh but full-bodied. Red fruit notes, long and persistent finish.
Tapas, ham, soft cheeses, grilled pork, chicken or beef.
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