The grape is selected in Winery that after Destemming and crushing is subjected to a cold maceration for a few hours in stainless steel tanks ending with fermentation at a controlled temperature. After malolactic fermentation happens to barrels which will remain up to a maximum of 6 months according to the vintage.
The Grenache used first time develops a good balance of fruit and notes of an average ageing being supplemented with spicy hints of Syrah. Came with a medium-high structure that can be consumed alone or accompany meals with some weight.
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