The red young wine is made out of Monastrell and manual harvest at the optimum stage of ripeness of the grapes. Fermentation-maceration takes place in stainless steel tanks at temperatures from 20-24 ºC to extract from grape skins as much colour and variety of aromas as possible. Maceration lasts from 5 to 10 days.
Colour: Red cherry colour with purple hues of medium-high intensity.
Nose: Very expressive with aromas of red ripe fruits, blackberries with spicy/balsamic hints.
Palate: Wide and meaty with soft tannins, smoothly filling the mouth with the taste of mature fruits, leaving a long, fruity aftertaste.
Red meats, blue fish, stews, rice and pasta dishes, cured cheese.
Serving temperature: 15 – 18ºC