WINEMAKING Harvest took place at the end of September. Fermentation at 25-26ºC, with total destemming and soft and prolonged skin maceration in Ganimede stainless steel vats. Aged for approximately 8 months in French oak barrels.

ALCOHOL 13,5%

LONGEVITY 5 years

WINEMAKER Jaime Quendera

SERVING SUGGESTIONS Preferably drink between 16 and 18°C. Due to its versatility, it easily pairs with dry cheeses, cod dishes and meats.