Descripción del producto
The fermentation takes place in a period of 8 to 10 days, without exceeding the temperature of 28/30 ºC, the wine stays in contact with the skins in maceration, for a period between 10 and 15 days.
12 months in American and French oak barrels.
Steak with mushrooms, hare, partridge, leg of kid suckling lamb, lamb, smoked meats, stews and rices with meat. Fish such as hake to casserole, salmon, cod and bluefin tuna. Smoked, blue cheeses and in general cured cheeses.
Temp. of service: 18/20ºC
Alcoholic grade: 14,50%