Castell de Raimat Merlot Red wine

After the harvest, the grapes pass through a heat exchanger, achieving thus stabilize the temperature at 10 ° C. Fermentation is carried out together with the skins in stainless steel tanks for several days at a controlled temperature of 28 ° C. During this time a series of overpumping are thus to extract all the qualities of the grapes. Once the alcoholic fermentation, the wine is racked into the barrels taking place the malolactic fermentation and where permaneceradurante 12-15 months. After passing through the barrel, the wine ages in the bottle.

Fruit red, Plum, jam, vanilla and chocolate. Soft tannins, pleasant and persistent finish.

Perfect complement dishes that contain cheeses, meats and vegetables.