Varieties: 100% Prieto Picudo.
Hand harvested bunch by bunch, fermented with its own wild yeasts and aged for 6 extra months over lees in tank.
Bright rosé with pale salmon colour, intense nose of red fruits and brambles; and tasty, refreshing, balance palate with a light flinty after-taste.
We recommend pairing it with light and medium bodied dishes like snacks, tapas, baked fish, pasta or paella. A cool serving temperature of 10-11ºC will bring out the full freshness and fruity character of Tombú.