Grapes: Mainly Garnacha with a small percentage of Viura and Tempranillo.
Soil: Mainly chalky and ferrous clays from the upper Najerilla district.
Vinification after 4-5 hours of maceration in the press, the must is fermented for 15-20 days in small wooden vats at a controlled temperature of about 16-18ºC.
Once alcoholic fermentation is complete, it remains with its fine lees in suspension for a further 12 weeks, in order to heighten its organoleptic qualities, especially its smooth mouth feel. Before bottling it is stabilised by cooling.
Tasting:
Pale pink wine, with a bright, elegant sheen. Very complex and intense nose with aromas of stone fruit (peaches, apricots), citrus (mandarin peel), strawberries and notes of dried hazelnuts. Silky-smooth mouth-feel with good acidity. Balanced and very long on the palate.
Food Pairing: Perfect to accompany white meat, pasta, rice dishes, salads, cheese.
37ab,
Route de Luxembourg,