Description
It is produced using the classic maceration process, with the hat being dipped by hand until the end of fermentation, which lasts 8 to 10 days. The wine is aged in wooden barrels on fine lees for at least 24 months. The wine has a typical very intense purple to ruby colour. The aroma is very fruity, with ripe red fruits, berries and raspberries. It is rich in body, full-bodied and has restrained acidity after malolactic treatment.
It goes best with ham and all rich meat dishes. Serve at a temperature of between 16-18°C.
Classic line
Premium line
Sparkling line
Straw line