Wine-making: De-stemming of the clusters and an energetic crushing to be able to make a good extraction of all its components. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature around 28 to 30º C, making at least two daily traces. Subsequently, malolactic fermentation and two more racking are performed.
Ageing: 9 months in bordelaise oak barrels, plus four months on the bottle.
Tasting Notes: Cherry red color with light violet trim. On the nose it presents initially aromas of ripe red fruits followed by clear notes of toast and cherries. The palate is broad and structured, with good balance between fruit and wood.
Pairing: Roasted in the oven like the kid, typical of Valdeorras; Grilled meat, poultry, game stews (wild boar, roe …), cheeses and sausages.