De-stem the bunches, then lightly press the grapes. Must fermentation is achieved in contact with the grape skin over 12 hours in stainless steel vats at a controlled 20 ºC.
An “onion skin” colour with orangey hues. Very bright. Hints of raspberry and citrus fruits stand out in the nose. In the mouth: refreshing, tasty and intense. Very persistent.
Hors d’oeuvres, light meals, salads and white meat.
50% Viura, 40% Tempranillo, 10% Garnacha
“Onion skin” with orangey hues
Raspberry and citrus fruit
Refreshing, tasty, intense and persistent