Brand:

Coupage: Parellada: 70% Monastrell: 30%

Typology: Semi 15-20g/l sugar

Procedure: Rapid, gentle extraction of 50% of the must. 1st fermentation at 15-18ºC. 2nd fermentation at 12-15ºC.

Aging: 24 months in the bottle

Serving temperature: 7-8ºC

Tasting notes: Delicate aromas with a fine balance between sugars and acidity.