Garum Red wine
VITICULTURE : Each variety is cared for in a different way. The vineyard receives the minimum doses of fertilisation and phytosanitary treatments, being close to organic viticulture. Productions of 3500 – 5000 kg\/Hc, control by bunch thinning.
HARVEST: It is carried out manually and in small boxes of no more than 15 kg. The selection of the grapes is carried out in the vineyard and at the selection table in the winery.
PRODUCTION: Each variety is made separately in stainless steel tanks. A pre-fermentation maceration is carried out at 5ºC and then fermentation at a controlled temperature at intervals from 15ºC to 28ºC, with maceration lasting 20 days. After malolactic fermentation, the varieties are blended and the wines are aged for 12 months in medium-toasted American and French oak barrels plus 2 years of use. The wine is not filtered or clarified and is ready to drink when bottled.
It is characterized by a garnet color with a medium-high layer. On the nose it is intense and frank, with hints of undergrowth, ripe red fruit, spices, liquorice, coffee and cocoa. It is characterized by a sweet tannin that makes it silky but powerful, with a toasted and caffeic aftertaste.
Dishes with legumes, nuts, roasted vegetables, game meats (duck, vizcacha, rabbit), fish in sauce, stews or light stews, rice, semi-hard cheeses. As a dessert with quinces or chocolate.
