WINEMAKING: Fermentation takes place over 5-7 days at a temperature not exceeding 24/26 ° C. The wine macerates in contact with the skins for a period between 2-4 days.
TASTING NOTES: Intense garnet color with purple background. On the nose stands out intense fruity aromas, red and black candied fruit. Powerful and very pleasant. Very fruity, fresh and smooth, Sweet tannins with balanced acidity and seductive sensations.
FOOD PAIRING: Roast sirloin of beef, stews, roast chicken rice dishes with meat, casseroles, legumes, soft and semi-cured cheeses.
STORAGE AND CONSUMPTION: The recommended storage and consumption temperature of this wine is between 14 and 16 º C. It is important that the storage temperature is constant at around 17 ° C, avoiding temperature fluctuations that adversely affect quality.