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Packaged Food Products / Beverages / Wines

Preparation using the carbonic maceration technique of the Merseguera variety. When intracellular fermentation reaches 2 alcoholic degrees, it is pressed. Battonage and aging on lees are carried out for 2 months.

Preparation using the carbonic maceration technique of the Merseguera variety. When intracellular fermentation reaches 2 alcoholic degrees, it is pressed. Battonage and aging on lees are carried out for 2 months.

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