Gargalo - mencía & arauxa
After the crushing, fermentation is taking place lasting around 15 days. Temperature is controlled at 22ºC. The wine will remind at the tanks for 5 months, before being filtered and bottled.
Violet –plum colour. On the nose, very fresh with lots of dark fruits, and white pepper. On the mouth, medium body wine with many berries coming, low acidity and light tannins.
|FoodPairing||Gevogelte, Pasta, Vlees (Rood)|