Cold maceration at 10ºC for 6-8 days. Alcoholic fermentation is started by the autochthonous yeast for 3 weeks. Aging in new barrels of European (French and Hungarian) for 12-14 months. After a slightliy clarification the wine is bottled and sits in our cellar at least six monthsRead more ?
Gobelet vines older than 40 years. At an altitude of 600 m the ,chalky and stony soils. Surrounded by a pine forest and aromatic plants that offer the distinctive character to autochthonous yeasts from the region. Due to the altitude and latitude, there is a big contrast between day and night temperature. This is really important in the ripening time to increase the aromas and set the color.
Intense dark cherry-red with garnet hues and spicy and balsamic touches. It is very intense and complex. In the mouth complete, round with surprising silkiness and elegance. wine to the nose and has gotPosee un intenso rojo cereza oscuro con tonos granates.
- Analytics - Approximate values
Alcoholic grade 14,5
Acidity 5 g/l
Sugars 1 g/l
Ideal companion to potatoes stew