Fariña Red wine

De-stemming, 24 h pre-fermentation maceration. at 10 ° C. Alcoholic fermentation at between 22 and 26ºC for 10-12 days. Aged for 11 months in barrel and a minimum of 2 years in bottle.

Garnet red with a lot of cape. On the nose aromas of ripe forest fruits, licorice perfectly integrated with spicy aromas from the roasting of the wood (pepper, cocoa). In the mouth it is balanced, silky and long in the aftertaste.

Roasted red meats especially game and lamb. Cured cheeses