Wine of Spain
Wine making process
The harvest is carried out between September and October, taking advantage of the freshness of the mornings to preserve the aromas and keep the grapes in perfect conditions. Winemaking using the traditional technique of “Sangrado”, with a short maceration between 1-2 hours.
Tempranillo and Grenache grapes from selected vineyards in northern Spain with different soils and atlantic and continental climate influence.
Pale pink with hints of peach, clean and bright.
Subtle explosion of fresh red fruit, citrus with a marked thiolic character that shows the production area.
Intense, fruity, fresh, soft with well balanced flavors. Long and very persistent aftertaste.
Type of Wine
70% Tempranillo, 30% Garnacha.
Goes well with duck, pork, pasta and cheese-based salads.