YOUNG RED WINE – CARBONIC MACERATION
This young red wine is made through the traditional process of carbonic maceration.
Alcohol Content: 13.5% vol.
Varieties: Tempranillo 90% and Viura 10%
Gastronomy: Starters, cheese, white meat and sushi.
Serving temperature: Between 13ºC and 15ºC.
Sight: cherry red with soft violet tones of medium intensity.
Smell: the first impression is its complex characteristics a reminder of the fruit and slowly releases a captive bouquet with lactic tones
Taste: the sensation in your mouth is full and tasty, with a mild sensation to begin with, fruity and well balanced acidity, which makes it very pleasant to drink.