| Harvest |
First week of October by hand in 14 kg crates. |
| Vinification |
Fermentation lasts 8 days at temperatures between 23 and 28 °C, followed by a maceration lasting 10 days. Every time that the maximum temperature of fermentation is reached, we carry out a daily process of pumping over. |
| Ageing |
30 months in barrels from 3 different types of oak, 18 months in bottle. |
| Pairing |
Its flavours taste weel with all types of game meat, the famous roast baby lamb and cured cheeses. Delicious paired with any baked fish. |