The grapes are crushed directly into the vat, remaining in contact with their masses for 12 hours in the cold. Alcoholic fermentation at 14ºC to preserve the fruity aroma.
Pomegranate, melon and blueberry notes.
Vibrant, delicate body and refreshing flavors.
Goat cheese, vegetable lasagna, tartar, veal stew and tender meats.
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