GRAPES60% Garnacha, 30% Viura and 10% Tempranillo
SOILChalky-clay and alluvial
VINIFICATIONAfter macerating for 12 hours, the wine ferments for 15-20 days in small wooden vats at 16-18ºC. We keep it on the fine lees and work it for 3 months in order to heighten and enhance its sensory qualities. Then it is stabilised by cooling, filtered and bottled.
A wine which enraptures your eyes with its salmon-pink hues and lovely light, elegant appearance in the glass.
It continues to prove captivating on the nose, producing an amalgam of highly elegant fruit aromas with reminders of apricot, strawberries and creamy hints of raspberry yoghurt.
In the mouth we find a wine with good acidity, slight citrus fruit notes and a long aftertaste.
It pairs well with fish tartar, ceviche, salad, pasta, rice dishes…