Classic system. The grapes were destemmed and crushed on arrival at the winery, went to the press where the juice were on the static decanting for 48 hours and 15 days for fermentation with controlled temperatures to 14-16 ℃
25% of The Wine in new barrels for 1month
Ideal to serve with fish dishes, seafood, and can be a great alternative for a good appetizer. Should be served at 10-12 ° C.