Varieties: Garnacha 60%, Viura 30% and Tempranillo 10%
Geology and soil: Clay-calcareous and alluvial
Winemaking: After 12 hours of maceration, the wine ferments for 15-20 days in small wooden tanks between 16-18ºC. For 3 months we keep and work the fine lees that will enhance and enhance their organoleptic virtues. Later we stabilize in cold and it is filtered and bottled.
Tasting note: A wine that makes our eyes fall in love with salmon tones, light and very elegant in the glass. On the nose it is captivating, it conveys an amalgam of very elegant fruit aromas with hints of apricot, strawberry and lactic touches of raspberry yogurt. In the mouth we have a wine with good acidity, light citrus touches and a long aftertaste. Pairing with fish tartare, ceviches, salads, pasta, rice …