Young Pink. Harvest of each variety separately. Bleeding of each variety is done after skin maceration at 10ºC for 7-10 hours. The four musts that ferment with indigenous yeasts are made at a controlled temperature between 17-19 ºC.
Color: intense currant pink. Clean and shiny. Nose: intense and expressive, with aromas reminiscent of violets and candied red fruits. Palate: Fresh and creamy, powerful, long and sweet, due to the balance between the four varieties.
Rice, Fish, Pasta
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