Intense aromatic spicy nose with rose-flowered notes and sweet cooked spices. Full body in the mouth with a feeling of greasiness. Nice acidity with soft aftertaste.
Serving Temperature: 8 -10 ºC
Vinification / Maturation
- Manual harvest and immediate transfer into the winery in small crates.
- Destemming and crushing in a pneumatic press.
- Static settling and fermentation in stainless steel tanks at controlled temperature (12-16 °C).
- The wine is left on the lees for three months in stainless steel tanks.