Created in vineyards planted in clay-limestone soils, with the Baga variety. Vinified with an open spout with very light pressing in a vacuum press, in order to obtain a must yield that does not exceed 60%.
Fermentation follows in stainless steel tanks. As the second fermentation takes place in the serving bottle, the wine ages for between 3 and 6 months on the lees before carrying out the necessary operations for finishing.
Ideal wine to accompany various menus, among which roast suckling pig stands out, even if accompanied by orange, as the lack of tannins does not clash with the citrus flavor of orange.
It also pairs well with fish, seafood and oven-roasted meats, as it has a high acidity that balances the flavors of these delicacies. It should be served at around 8ºC to avoid destroying the aromas of the variety. - Producer
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