Production: Grapes are destalked and pressed lightly to liberate the must more easily. Fermentation temperature between 27 and 29°C and maceration time between 7 and 10 days.
Varieties of grape: listán negro 95% and negramoll 5%
Alcohol content: 13,5 % vol.
Wine-tasting note: Of a cherry red colour, lively and brilliant, good depth, the aroma is intense and fruity, rich in tastes, reminders of red fruits. In the mouth it is dry, with good balanced structure in its components and lightly tannic, a very agreeable and persistent finish.
- Concurso de Vinos Jóvenes de la UEC: Baco Bronze in 1996.
- Premios Zarcillo Junta Castilla y León: Finalist in 1996.
- Concurso Regional Alhóndiga: VI Concurso II Prize, XVII Concurso II Prize.
- Concurso Agrocanarias: Gold medal in 2005,
- Gold medal in 2006.
Serving Temperature: 14°C
Food Combining: White and red meats, roasts, cheeses, poultry, pulses ...