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The harvest was made for the ground and the grapes placed on top of the slate slabs in their vineyards. There, the grapes of the Aragonez variety remained for about four weeks, dehydrating and concentrating sugars, acids, aromas and flavors, gradually turning into raisins. Vinification was carried out with direct pressing, without destemming and without crushing. The subsequent fermentation took place in used barrels, at a temperature of 13ºC, for 12 months.
Amber color. Aromas of white flowers, dried fruits and some spices. In the mouth it shows a little sweetness masked by the acidity of the variety.
Store and Serve Advices:
Serve at a temperature of 9-12 º C.
Starters, in particular the classic foie gras, blue cheeses, desserts made with dried fruit, cheesecake, and brullee cream.
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