The must ferments in stainless steel vats with only the indigenous yeast (no inoculated yeast). 2/3 of the grapes are destemmed, 1/3 whole cluster fermentation. Skin contact: 10 days. The wine ages for few months in vats on the lees with soft stirring and is bottled during the following spring. Four rackings with pumps. In the cellar no clarification and filtrations. Suitable for vegans. No added sulphites, either during the rackings and before the bottling. Total sulphites at bottling: less than 5 mg/l.
Intense bright cherry at sight. The nose is reminiscent of red fruit, leather with hints of dry flowers. The mouthfeel is fresh, packed with flavors and a soft backbone of tannins. Pleasant on the palate with good acidity and a lingering finish.
Any kind of appetizers. It pairs well with medium aged cheeses and cold cuts or roast beef. Broccoli pasta. Think also of a gourmet burger with caramelized onions.
Certification: Aida i Luis cultivate small rented parcels and therefore is pretty difficult to gain the official organic certification.