Maceration with skins at low temperature for 12 hours to extract aromes.Start of fermentation withh
skins. Once the desired graduation is achieved, it is uncovered and the fermentation is stopoed by cold
in a natural way so we ensure that sugars remain unprocessed in the wine and we can percive a natural
sweetness in mouth. This process is carried out in isobaric stainless steel tanks that allow part of the
carbón dioxide generated in the fermentation tobe kept, this endows the wine with that characterisitic
COLOUR: Intense garnet red. AROME: Wild fruits such as strawberries and raspberries predomínate.
TASTE: Fresh and delicated, médium structure. Pleasant in the mouth with soft tannins, long aftertaste
and very aromatic in the retronasal phases.
Ideal with cold snacks and salads, for example
At 5o C
Alcohol degree. 10%
Total acidity: 5’5 gr/L
Volatile acidity: 0’3 gr/L
Added sugar: 52gr/L