Preparation: For its preparation is despalilla and squeezes slightly on the grape, in order to facilitate a better release of the must. The temperature of fermentation is between 27 and 29ºC and the time of maceration between 7 and 10 days.
Grape varieties: 95% Listán Negro, 5% Negramoll.
Degree of Alcohol: 14% vol
Format: Box of 12 bottles of 75 cl.
Tasting note: The colour is cherry red with violet tones, good coat, bright and shiny, being the aroma intense and fruity, rich in nuances, reminiscent of red fruits. In the mouth it is dry, with good structure, balanced in its components and slightly tannic, end, very pleasant and persistent.
- Regional competition Alhóndiga: 2nd Prize in 1997, 3rd Prize in 1994, 1995 and 1996, Alhóndiga de Bronze in 2014.
- Regional competition AgroCanarias: Grand Gold Medal in 2006
Serving temperature: 14ºC.
Food pairing: white and red Meats, roasts, cheese, poultry, legumes...