Fragosa Red
Tasting Notes
Ruby red color with intense aroma, red fruit marmalade and light balsamic notes. Good structure and body in the mouth, round and velvety tannins, long finish.
Winemaking
After the selection and careful manual harvesting, the grapes are Subjected to crushing and full destemming. It follows a period of 24 hours pre -fermentation maceration at 30 ° C to maximize the performance of the grape enzymes. Responsible for the extraction of color and aromas. Selected yeasts are used to induced the alcoholic fermentation taking place between 22ºC and 24ºC During a minimum of 10 days. Malolactic fermentation induced with temperature control.
Food Paring
Ideal to accompany dishes of Mediterranean cuisine, game birds, soft cheeses and grilled red meats.