Description
Grape:
From old goblet vineyards, with organic cultivation, poor soils, clays and boulders.
Manual harvest between September and October. Initial cold maceration and fermentation with maceration in truncated cone tanks at a temperature of 18 ºC. Great contact with the skin with pump-overs and delestages.
Twelve-month maceration in contact with the fine lines to round out the tannins.
Food match:
Ideal to consume accompanied by cheese, ham and sausages, paellas, red meats, roasts and legumes.