The must was cold-macerated with the pomace for between 18 and 24 hours. It was then extracted and fermented at around 18 ºC, allowing the native yeasts to respect the natural aromas of the grape variety. After the alcoholic fermentation, the wine was then macerated for an extended period on fine lees.
Vivid pink, clean and bright.
Intense aroma of red fruits such as cherries, cranberries, wild strawberries and raspberries. Floral and herbaceous notes which combine with a residual carboinc acid to offer great freshness.
Balanced and fresh in the mouth, with acidic and herbaceous notes that provide a long and pleasant finish.
Semi-formal meals, creamed and leafy vegetables, appetisers, pasta, smooth cheeses, white meat and oily fish.