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Cryomaceration takes place prior to the alcoholic fermentation for a period of no less than 5 days. The fermentation is catalyzed by adding indigenous yeast in order to respect the personality of the vineyard “Pago El Carril”. After maceration for at least 21 days and the malolactic fermentation, the wine is racked into barrels of Spanish and French oak as well as other barrels designed by us which are made of Hungarian and Romanian oak.
A perfect companion for all types of meat, either grilled or stewed, fits very well with roast lamb and pork. It also goes along excellently with rabbit or poultry.
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