RED XAREL·LO MICROVINIFICATION

Visually we find a color with orange hues, the main feature of this variety. In nose we discover fruits like grapefruit, apricot, and a lactic flavour gained by working with lees for 6 months. In mouth we can feel high density and structure which ends with a long and a salty finish.

A wine suitable for eating dishes containing seafood. For example, a risotto with lobster, or a seafood rice, “fideuà”, noodles, fish stew, etc. Even it pairs really good with fresh dishes such as pastas and grilled and baked vegetables.