Fermentation / maceration for 10 days at a temperature
controlled between 22 and 28oC. Conservation in deposits
d stainless steel for 2 months. Aging in barrels
for 10 months. Subsequent aging in the bottle.
Pairing with red meat, white meat, cheese, cold meats, stew food.
Fermentation at 24ºC- Maceration-fermentation at
deposits and boats of 600l. at controlled temperature.
Aging 18 months in French oak barrels
of different sizes. Subsequent aging in the bottle
for 48 months.
Pairing with Cheese, red, white and game meat,
Rice with meat, stews.
Maceration in cold and fermentation with the skins. Aged for 12 months in French and Austrian oak barrels of 500 liters. Aged in a minimum of 18 months.
Pairing with cheese, ham, red meat and game. A very gastronomic wine that, due to its freshness, can also be taken away from meals.
Maceration and fermentation with skins. Breeding
During 18 months in oak barrels of 225
liters and with biological tel. Long-term aging in
bottle This development makes it unique in yours
category within the Priorat wines.