angela joven rosado

cabecera angela azul


Varieties: Tempranillo.

Harvest: September second week.

Elaboration: Following the pressing 7 hours are spent macerating in stainless steel tanks at a temperature of no more than 16ºC; after this fermentation process takes place at the same rigorously controlled temperature.

Tasting notes: Bright raspberry pink violet shades and  a highly intense aroma; clean in nose with primary floral and red fruit aromas; cool in the mouth, well structured, fine and fruity reminiscent of raspberry, well balanced sweet and sour points.

Gastronomy: Rice dishes, shellfish and light meat. Serving temperature: Around 10º C.

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