Picked by hand from the stems and taken straight to stainless steel vats at cool temperatures for cold maceration with the skins prior to fermentation. The grenache grape crop reached its optimum point of maturity during the first week of October. The alcoholic fermentation is carried out at a controlled temperature of between 14ºC and 18ºC, until all the sugar has been consumed, leaving a very aromatic wine with a distinguishable pink colour.
Aromas of great intensity, very clean, with predominance of aromas of roses, strawberries and a slight hint of mandarin citrus.Bright, pale pink colour. In the mouth is smooth, lingering and long-lasting, with notable fruit and refreshing acidity, very well blended with the body of the wine. Long-lasting and harmonious aftertaste, resulting in excellent aromas which recall fruity sensations.
Fish, white meats and pastas
Best served at between 12 – 14º.