The vineyards are carefully monitored in all their phases and processes. The best bunches are selected in the vineyards to be macerated in 5000kg tanks. Fermentation takes place in barrels using native yeasts. The aging lasts approximately 20 months in French barrels.

Food that goes well with this wine: Grilled red meats, stews, roasts, feather game, duck, cured cheeses and acorn-fed Iberian ham.

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