Short maceration at low temperature before light pressing. Then maceration and daily homogenization of the must with the pulp. At low temperature for 48-72 hours. Fermentation in stainless steel tanks at a controlled temperature between 15-16ºC.
Goes well with fish, seafood, prawns and octopus, vegetables. Light dishes, pasta, rice with vegetables and white meat.
- Grapevines: Merlot and Lledoner roig
- Bio zertifiziert
- 13,0 vol