WINEMAKING PROCESSFermentation for about 15 days at a constant temperature not exceeding 25C.
Cherry red colour, bright with violet tones. Nose very bright and floral.
Nose also spicy and with mineral notes linked to its aging in barrel.
Aromas of ripe red fruits also appear. The palate is dense, live, clean and
powerful marked by an important fruit load. The retro nasal red fruits appeared again.
STORAGE AND CONSUMPTION
Storage temperature and consumption should be around 15 º C.
Avoiding temperature variations to preserve its organoleptic qualities.