Selective manual harvesting in 40 kg baskets. Whole bunch pressing. Decantation after 24h at 600-1000lts of fermentation vats and barrels. The wort is subject to "battonage" during fermentation.
Open ruby color. Aroma with notes of alcoholic cherry, iodine and cloves. In the mouth it is fresh, of medium texture, with a lot of salinity and fine tannins.
Store and serve advice:
Ideal for serving at 16º C and drinking at 18º C.
Pairing with food:
Serve with game dishes or spicy red meats.