Wine made using Monastrell grapes, harvested when fully ripe to offer medium-bodied, fresh, fruity, young wines. The winemaking focuses on obtaining the highest quality these grapes have to offer both in colour related compounds and typical aromas of this variety. These substances build up in the skin of the berries and so the aim is to extract them in each process while making the wine avoiding any action which could degrade them.
The must is gently obtained by extending the maceration process with the skins long enough to reach the highest quality avoiding too astringent and herbal aromas and flavours. The fermentation process is carried out under controlled conditions within a temperature range of 22-24 oC so that the primary and secondary aromascan be kept in the wine and at the same time the phenolic extraction so important to the colour and structure of the wines is enabled.
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