Rosé

Varieties:
Tempranillo and Merlot

Preparation:
The grapes enter our cellar only once they’ve reached the optimum level of ripeness. The colour of the must is achieved by means of a brief but intense maceration with the skins. Fermentation is controlled at a temperature of 17º C to attain a wine with an enhanced aromatic and fruity flavour.

Tasting:
An aroma with hints of strawberry and raspberry. Sweet on the palate, with freshness and tenacity striking a perfect balance.
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