3 months stay in French barrels and 10 months maturation in small concrete tanks.
Elaboration: long-term incubation with post-fermentation maceration. Low temperature and malolactic alcoholic fermentation carried out under controlled conditions. -
- Tapas, pintxos, pasta, semi-cured and medium-intensity cheeses, mushrooms and more hearty dishes such as legumes, stews and grilled meats.
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