SERVICE TEMPERATURE
16º - 17ºC.
VINIFICATION
Grapes transported in 20 kg boxes. Mechanical crushing with partial destemming. Fermentation in lagar with mechanical treading. Indigenous yeasts. Fermentation stop with 77% wine brandy. Internship in casks and vats over 100 years old.
NOTE: The image of the article is merely illustrative. It may not match the year or capacity of the wine.
- sulphites
- Sim
- Alcohol Content
- 19,5%
- Capacity
- 37,5 CL