Preparation: For its preparation using the traditional method, consisting of the de-stemming and crushing slightly the grape, in order to facilitate a better release of the must. The fermentation temperature between 27 and 29 ºC. and the time of maceration between 7 and 10 days.
Grape varieties: 100% Negramoll
Alcoholic degree: 14,5% vol
Format: Box of 12 bottles of 75 cl.
Tasting note: intense Cherry-red with violet reflections. Aroma of candied fruit, spicy. In the mouth it is fleshy, with great structure, witty, full, with soft tannins.
Temperature of Service: 14 º c
Food pairing: white and red Meats, roasts, cheese, poultry, legumes...