Clay soil
Celler Pascona
Clay soil
Only a 3-day cold maceration with skin, wild fermentation for 25-30 days in stainless steel vats under controlled temperature between 20-22°C, spontaneous malolactic fermentation, cold stabilization without filtering
Samsó (Cariñena) Hand picked in cases of 15 kg
3 months on fine lees in stainless steel
60-year-old vines
Aromas of red fruit and roses, little hints of spices, slight touch of the wild yeast, hints of mediterranean herbs
Very fruity red wine with floral notes of violets and roses, easy to drink, especially the freshness predominates, also in the aftertaste, best served cooled (between 15-17°C)
8,000 bottles
