Fermented at a controlled temperature of 26ºC, with post-fermentation skin contact for 15 days.
On the nose
Very pleasant young, refreshing aromas with red fruit. When we aerate the glass, we start to get camphor and pine oil and some spicy notes.
On the palate
Nice entrance in the mouth with refreshing acidity, giving way to very refreshing sensations with some black fruit. A long and lingering finish. Very honest and well balanced.
Pairing
Ideal with meats and grilled vegetables, pizzas, Iberian cold cuts with toasted farmhouse bread and tomato. It also goes wll with pasta such as ravioli with a mushroom sauce.