Lía de Pradorey Rosado

This wine is made by direct pressing of the grapes, with no prior maceration, to preserve maximum freshness and purity of flavor. Fermentation occurs spontaneously with native yeasts over 12 days in stainless steel tanks, maintained at a controlled temperature of 14–16 °C.

After fermentation, the wine rests three and a half months on its fine lees, gaining smoothness and aromatic complexity. Organic and suitable for vegans.