DESCRIPCIÓN
The grapes are harvested mechanically, with an integrated destemmer, and are harvested at night, always at the optimum point of ripeness. During the fermentation process, the temperature is strictly controlled in order to preserve the aromatic characteristics of this wine to the maximum. During cryomaceration, the must is clarified by gravity for a day. It then ferments at less than 15ºC in a stainless steel tank. It undergoes a slow fermentation to preserve the fruit aromas to the maximum. It is aged on its own lees for months before bottling.


Fish
Ceviche
Arroz