Very short maceration with the skin, around 6 hours, to obtain its characteristic color. Subsequently, a static transfer occurs, and once the juice has been cleaned, the alcoholic fermentation takes place at a controlled temperature of 16C for 12 days.
Strawberry color, bright. Aromas of red fruits accompanied by certain herbaceous and lactic nuances. The palate is light and fresh, but with a clear acidity and light bitterness that gives it personality and elegance. Fruity and sweet character.
It is recommended to pair with paellas rissotos and grilled meats.