GrapesGarnacha (50%) y Viura (50%).
VinificationDifferent grape varieties are mixes in equal proportions. The fruit is stalked and softly milled. The must remains with the grape skins during 12 hours and later is pressed. The must is fermented in stainless containers with temperature control systems. The average fermentation temperature was of 20 ºC.
Tasting notesRaspberry-colored with salmon-pink hues. Very brilliant. The nose shows raspberry and citric fruits. To the palate it is fresh, tasty and very broad. Very persisten