La Mira Red wine

Vinification: spontaneous alcoholic fermentation, in a concrete tank, 30% of whole bunch, with temperatures between 18-26 ºC, once finished, it is decubated in an inox tank where it remains for 10 days before carrying out the last racking to barrels of 225 l and foudre of 20 hl where it performs the malolactic fermentation. In November the wine is transferred and filtered only once.

Ruby color medium layer bright and clean. Aromas of fresh red fruit, floral and spicy notes. In the mouth long, fresh and elegant, with dry and friendly tannin that adds persistence.