Pela Roques

Cluster selection table, fermentation with autochthonous yeasts in oak vats with 50% stems. Maceration for 5 weeks with little extraction.

Bright red in colour, with a surprising and intense nose, mineral notes of phosphorus and red fruit intermingled with undergrowth, tonillo and hessian. Great freshness on the palate, medium to light bodied, with volume, silky and very long. Very pleasant and balanced finish. Serve with aperitifs, grilled fish, white meats, pasta, dishes with creamy sauces and rice dishes.