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María Ganxa

Celler Pascona

Celler Pascona

María Ganxa

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Clay soil

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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

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Samsó (Cariñena) Hand picked in cases of 15 kg

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3 months on fine lees in stainless steel

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60-year-old vines

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Aromas of red fruit and roses, little hints of spices, slight touch of the wild yeast, hints of mediterranean herbs

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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)

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8,000 bottles