Campo Viejo Red wine

Made using the technique of bleeding. The settlement was conducted using the technique of flotation.

Fermentation in stainless steel tanks at a controlled temperature between 13 and 18ºc and their own older Lees for two months.

Red cherry edged Golden, lively, clear and bright. Aroma attractive scented to smell. The first sensations come from various fruits: cherries, plums and blackberries with hints of mountain herbs, accompanied by the sweetness of the vanilla and coconut, and soft and spicy nuances from oak. On the palate the fruit turns to feel. It is a soft and delicate, like asking to be enjoyed. The wine cools the mouth and maintains flooded aromas.

To match a wide range of dishes: cold meats, rice, vegetables, mushrooms, cheese, white meat and grilled red meats.