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