WINEMAKING: 

Harvested by hand in 15 kg crates. The vineyards are harvested in 2 stages. Some grapes are picked a little earlier in order to have a high percentage of natural acidity, and the rest at their optimum ripeness. A long cold maceration of the must is carried out in open barrels and stainless steel tanks for a few days to extract the primary aromas from the grapes. Fermentation is carried out at a low temperature, partly in oak and the rest in tanks. Very gentle pressing with basket press. Aged for 6 months in 3 to 4 year old French Allier oak barrels.

Production of 2,500 bottles.

TASTING NOTES:

A wine with its own character, elegant, harmonious, with silky, refined tannins and a fresh, lively acidity. Lots of ripe fruit notes - cherry, roses, earth, forest floor, mineral notes.

PAIRING:

Ideal with barbecues, roasts, tapas, pasta and spicy dishes.

Serve between 14º and 16º C.