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Straw-yellow with golden tones. The nose is slightly floral and outstanding notes of ripe fruit. The palate is soft and creamy. Winemaking: Cold maceration of the must in contact with the skins (grape skins) and pulp during the first few days. The fermentation takes place in contact with the skins (grape skins) and pulp during the first few days.
its slight sweetness: fermentation in order to obtain the natural sugars that give this wine, one of its greatest features is paralyzed. The average fermentation temperature is about 19 ° C. Parenting: Being a wine CVC is composed of specific wines of different vintages that the technical department is joining over time. Bottling is done in the course of the year and remains in bottle at least three months before going to market.