| Grape Harvest |
Manual harvest. Second week of October. |
| Elaboration Process |
Elaboration from vineyards over 25 years old. Destemming of the grapes upon arrival at the winery. After two days of cold maceration in the tank, the must is drained to separate it from the skins and fermented alone. Fermentation temperature 16-17°C. |
| Service Temperature |
Preferably at 10ºC - 12ºC |
| Tasting |
COLOR: Clean and bright rose. AROMA: Ripe raspberry and red fruit. MOUTH: Light, rich, notes of redcurrant and red candy. |
| Grape Variety |
50% Garnacha and 50% tempranillo |
