The harvest takes place when the grapes are on the optimum ripening moment. Once the maceration in stainless steel tanks of garnacha, tempranillo and viura grapes takes places we bleed by gravity, avoiding mechanical presses, in order to obtain a must that will ferment for 20-25 days at controlled temperature always below 16ºC. With this practice, we keep the primary aromas intact. After a time of rest, we obtain a wine ready for its release to the market.
Light salmon pink with gray tones.
Elegant and soft floral aromas with fruity traces reminding of spring days.
Its passage through the palate is rounded and well balanced with a fresh and fruity aftertaste. It is a perfect wine for any moment. Perfect for sharing with salads, pasta or vegetables.
Recommend serving temperature 8-10ºC