Vino de Misa Miro

Partial fermentation of pure grape must, i.e. after the removal of stems and skins, and of great sugar richness. The fermentation process is stopped by the addition of wine alcohol when at least two thirds of the must has already fermented, at which point it acquires the desired alcohol content and maintains a high concentration of sugars. Finally, in order to achieve the aromas and flavours of this liqueur wine, a natural oxidative ageing of at least three months is carried out, after which the wine is prepared for bottling.

View: Amber color of medium layer.

Nose: Clean aromas of raisin, plum, dried orange peel and lemon jam.

Palate: It is frank and balanced.

Ideal with desserts and sweet pastries.