Red Alma Sana

Harvest in 10 kg crates and manual selection. Destemming and gentle crushing. Pre-fermentative cold maceration with the skins. Alcoholic fermentation at controlled temperature in French oak vats with indigenous yeasts from the vineyard. Post-fermentative maceration.

Bonicaire 85%-15% temparnillo. The Bonicaire is a variety of low color layer, we have added 15% Tempranillo to get more color without changing the properties of the Bonicaire.

Malolactic fermentation in 50 hl French oak vats. Aged on its lees in 225-litre French oak barrels for 4 months.

Red wine of red color with violet flashes characteristic of youth. Tasty on the palate, with aromas of red and black fruits, hints of plum with balsamic and toasted notes with volume.

Red meat and game, sweet rice dishes, spoon dishes and cheeses.