Tempranillo and Syrah
Involves a cold maceration of the grapes at 14ºC during 24 hours and a further maceration in stainless-steel vats for 3 to 4 days. Subsequently the wine is fermented with selected yeasts in the vat, at a controlled temperature. The 'malolactic-fermentation' also occurs within the vat.
A maturing period of 9 months is allowed in barrels of French oak.
The most versatile of alI our wines, it goes well with fish due to has a slight salinity; as well with pasta and is fantastic with grilled meats.
92 puntos Verema