M de Monroy
Type of wine: red wine aged for 10 months in small concrete tanks, followed by 3 more months in French oak barrels.
Harvest: manual selected harvest.
Elaboration: soaking process with postfermentative maceration. Alcoholic fermentation at low temperature and malolactic fermentation at controlled conditions.
Food macht: the freshness, fruity and mineral notes make it perfect with tapas and appetizers, and also for stronger meals like pasta, white meat, legumes, and cheese of medium intensitys.
Service Temperature: 14º-16º C. Recommend opening: 15 min. before serving.
Alcoholic Volume: 13,5% Alc./Vol.
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