Grapes: Garnacha Tintorera, from ecological farming.
Wine-making: The vinification is carried out by the technique of carbonic maceration. This is a way to obtain young wines with an important aromatic intensity. The fermentation temperature was around 28 ° C, with a time in Whole grape contact for 8-9 days. To finish fermenting later in concrete tanks at a controlled temperature of 20ºC. After the malolactic fermentation proceeds to its coupage. Finishing the process with slight clarification and cold stabilization. The last step before bottling it was an amicrobial filtration to preserve all its organoleptic characteristics.
Tasting Notes: COLOR: Clean redish-purple with high color layer. BOUQUET: Aromatic power is remarkable, with clear memories of yogurt
strawberry, raspberry and a banana background, typical of the elaboration by carbonic maceration. PALATE: Sweet, fresh and balanced entry with medium persistence, easy to drink with a pronounced fruit character.
Pairing: Ideal to accompany rice, meat, game and cured cheeses.