After the squeezing, the garnacha grapes macerate for a few hours with the skins to extract aromas and colour. Subsequently, the coloured wort is taken to a stainless steel tank where it ferments at 20º C. After fermentation, the wine is subjected to various racking clarification treatments and stabilisation, as well as a being filtered prior to bottling.
Spectacular pink colour. It reflects the typical scent of Garnacha, fruity and floral. With body and great balance, it has notes reminiscent of plum and dark fruits. Service at 10-12 ºC.
IFS - International Food Standard
BRC - Global Standard Food