Fermentation and maceration in stainless steel tanks for 19 days. Malolactic fermentation and evolution are on the lees.
Ruby red color with violet rim. Intense fragrance, pretty cool, rather sweetish red fruit. Tasty, refreshing, light and funny in mouth.
Ideal service temperature is 14 degrees Celsius.
Ideal for tapas, cold cuts, cured cheeses, pastas and white fish.