Fresh grapes at their ideal point of maturation, hand-picked into 20 kg boxes, are transported to the cellar where they were subjected to a careful manual selection, destemming and gentle crushing, followed by skin maceration in a stainless steel vat for 48 hours. hours. Without decanting, the must was transferred to French oak barrels, where it fermented using indigenous yeasts and aged with fine lees stirring for 16 months.
Enjoy with dishes with an intense and fresh flavor such as seafood and oily fish, hard cured cheeses, ham and fine charcuterie. Serve at 10-12ºC