Viura and Garnacha.
Clay – Calcareous.
Manual Harvest, Traditional Fermentation in stainless steel tanks of 15,000 kilos with temperature control, for 20 days at 20 degrees. Stabilization by cold, bottled and placed on the market.
Traditional wine from the town of San Asensio, notes of pear and apple, contributed by the viura and some red fruits, especially raspberry that Grenache brings.
We recommend a service temperature of 6º to 8ºC.