Biodinámico,2024
Ideal to pair with Pork, Seafood, Vegetarian Food, Soft and Creamy Cheese and Appetizers
Not available.
After 18 to 24 hours of maceration with the skins, only the juice is extracted cold. It then rests for 3 to 6 days in a cold cellar to decant the coarse lees. Fermentation is carried out using the same methodology as for white wines; at a low temperature (10-13°C) to preserve and concentrate the aromas.
Bright red.
The nose is intense and fruity. Aromas of strawberries, plums, cherries, fruit salad, and flowers.
The palate is very fresh, with a fruity sensation. Very well-balanced acidity. Long finish.
Bright red.
The nose is intense and fruity. Aromas of strawberries, plums, cherries, fruit salad, and flowers.
The palate is very fresh, with a fruity sensation. Very well-balanced acidity. Long finish.
