Tempranillo 60% and Syrah 40%
Involves a cold maceration of the grapes at 14ºC during 24 hours and a further maceration in stainless-steel vats for 3 or 4 days. Subsequently the wine is fermented with selected yeast on the vat, a controlled temperature. The malolactic fermentation also occurs within the vat.
A maturing of 9 months is allowed in barrels of French oak
The most versatile of alI our wines, it goes well with fish due to has a slight salinity; as well with pasta and is fantastic with grilled meats.
92 puntos Verema