Fermented with native yeasts from a pie de cuba made in the same vineyard. Fermentation with the skins for 21 days, in stainless tank. Pressing and malolactic fermentation in the stainless tank. Natural sedimentation until bottling. It is unfiltered, unclarified and without added sulfates.
On the nose
Red forest fruits and balsamic notes with a background of Mediterranean herbs.
On the palate
Direct and fresh, with mineral touches, notes of red fruits and “blood orange” citrus notes, with ripe and elegant tannins.