Production

The harvested grapes are left for 24 hours in cold rooms at 4ºC to minimize oxidation. Afterwards, they macerate with their skins at a very low temperature for almost a day. It undergoes fermentation in French oak barrels at a temperature of 14-16ºC for almost a month. Afterwards, it is racked back into the same containers where it remains on its fine lees for several months, with regular bâtonnage (lees stirring) to increase its weight and volume.

Pairing

Perfect for pairing with cheeses, poultry, fish, or vegetable dishes.

TASTING NOTES IN PDF