Manual harvest in boxes of 20 kg. 24h in cold room. Skin maceration for 4 hours. Fermentation at a controlled temperature between 18 and 21ºC. Batonage on its lees for 3 months. Pea protein clarification.
On the nose
Aromas of fresh red fruit with subtle spicy notes.
On the palate
Light entry with good acidity. Long, voluminous and persistent aftertaste. Slight final bitter touch.
Salads, tuna tartars, rice dishes, cold cuts, pasta, white meats and light sauces.