YOUNG RED WINE – CARBONIC MACERATION


This young red wine is made through the traditional process of carbonic maceration.

 

Technical information

Vintage: Manual

Alcohol Content: 13.5% vol.

Varieties: Tempranillo 90% and Viura 10%

Gastronomy: Starters, cheese, white meat and sushi.

Serving temperature: Between 13ºC and 15ºC.

 

Tasting notes

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.


 

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