La Garnacha de Mustiguillo

Cold maceration in vintage boxes. Cluster selection table, destemming and light crushing. Fermentation in 80 hl oak vats with 20% of its own stems, manually added in thin layers during vatting, for 10 days, worked only with 'pigeages'. Post-fermentation maceration for a further 8 days. Gravity hand-poured by hand, using only the 'flor' wine.

Bigarreau cherry red colour. Delicate and fine entry. Elegant and fresh due to its acidity. Red fruit and floral aromas stand out. You can drink it with mountain rice dishes or mild stews. Its acidity highlights dishes such as chickpea stews, potatoes or meats such as lamb. It also goes well with oily fish.