Manual harvesting of the grapes. Maceration lasts between 24 and 48 hours at low temperatures, around 10ºC. Subsequently, the tank is tapped, naturally extracting a bright pink must, which ferments at 16ºC for about 20 days in steel barrels. It is aged for four years in Bordeaux barrels and then aged in the bottle. Most of the oak is first-use, with some second-use barrels included.

Food that goes well with this wine: Pasta, pizzas, seafood, hamburgers, appetizers, white fish, white meats, red meats, oily fish, rice, smoked foods and blue cheeses.

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