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Light salmon color. Aroma dominated by red fruits, combining well with a vegetal character. Good volume and well-balanced acidity with a long finish.
Mechanical harvest at night
The grapes are de-stemmed and gently crushed, being cooled down inside stainless steel tanks to a temperature of 10º C. They rest during 8 hours to allow a greater extraction of aromas from the skins without extracting too much anthocyanins and tannins. The juice is clarified and fermentation occurs at controlled temperature.