YOUNG RED

Varieties: Garnacha and Tempranillo.
Harvest: September second week.

Elaboration: Carbonic Semimaceración for 6 days, with daily pumping,

1005 descube density and fermentation at 28 or 29 degrees.Tasting notes: Bright ruby color appearance and violet hues of her own youth,the nose has a high average density and sample clean with significant fruity aromas.

The palate is persistent and also fruity, young, expressive.
Gastronomy: Suitable for all types of vegetables meats and cheeses.
Serving temperature: between 16º and 18º C.