The elaboration that we use to make this rosé wine consists of a skimming and a maceration of the grains of the grape of 3 to 5 hours. Once we have obtained the right color, it is bled and fermented with its own wild yeast at a controlled temperature of 16ºC. Before finishing the fermentation, a racking is done by gravity, removing the sediments with care not to cause the wine. The stabilization of the wine is achieved with an accurate manipulation, both in the depopulated and in the bottling, following the lunar phases. This wine is free of sulfites in all its process.
On the nose
Aromas of currant.
On the palate
In the mouth it looks the acid apple, fresh red fruits and also acids.
It is advisable for sausage dishes, rice dishes, pasta dishes, salads and soft cheeses.