Calcareous clay soil
Celler La Botera
Calcareous clay soil
Maceration in stainless steel vats between 8-10°C for 8 hours, saignée method, fermentation for 2 weeks in stainless steel vats under controlled temperature of 18°C
Garnacha
Hand picked
3 months on fine lees in stainless steel (of which 2 months with bâtonnage)
20-year-old vines
Delicate, sweet red fruit, watermelon, floral aromas
Intense yet refreshing, lively fruity aromas that are well balanced with unctuous notes
10000 bottles
