White vinification with pre-fermented cold soak. Controlled alcoholic fermentation at 17 oC and maintenance on lees.
Greenish-yellow clear color with strong aromas of white-fleshed fruits. Rich and cool mouthfeel.
Pairs harmoniously with poultry dishes with white sauces, greasy fishes and cheeses with a strong taste.
Stay with the skins 18-24 hours, cold soak and slow alcoholic fermentation at low
Bright rosy color, strong fruity flavors of red berries with caramel notes.
Pairs ideally with sweet and red fruits, but it can also be served with salads, appetizers, or
Standard red vinification with a post fermentation extraction for 25 days.
Deep Purple red color. On the nose it is dense with aromas of black-red fruits.
Greasy meat with rich aromatic sauces.