Fermentation takes place in concrete tanks and lasts an average of 15 days.
After the racking, the wine obtained from the pressing is added to the total mass.
Both the malolactic transformation and the 8-month aging period take place in concrete vats.
Fresh and fragrant wine that presents intense fruity aromas of small red fruits such as cherry and blackberry. The simplicity and verticality of this wine make it suitable for all occasions.
Very versatile, ideal to accompany first courses and main courses of meat, both red and white.
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