Destemming, pelicular maceration and pressing. Cooled to 15ºC, the must passes by a vacuum filter with perlites. The fermentation is achieved through active dry yeasts, the temperature being controlled between 16ºC and 18ºC.
Intense fruity aromas, mouth watering juiciness, crisp, fresh flavours with hints of strawberries and raspberries.
Created to be the definitive wine match for spicy food.
7,5 kgs (6x75cl)
150 cases (6x75cl) - 30 cases/level x 5 levels
96 cases (6x75cl) - 24 cases/level x 4 levels