La Maldita Garnacha Rosado Rosé wine

HARVEST: Manual.

FERMFENTATION: Elaborated by the traditional method of bleeding. The must obtained from the squeezing of red grapes remains in contact with the skins between 12 and 24 hours at a controlled temperature of 10 ° C. After this maceration, the bleeding is proceeded to another different tank where it ferments at a controlled temperature (14-16º).

Crianza: The wine remains in contact with its lees for three months, in stainless steel tanks.