It is made with grapes from the granitic-slate terraces of the Amandi area in the Ribeira Sacra DO. After a manual harvest, followed by a gentle destemming, keeping the grapes almost whole, the alcoholic fermentation and maceration is carried out at a controlled temperature of 21-24°C, in stainless steel tanks after which malolactic fermentation takes place. It remains for a minimum of 6 months in stainless steel tanks at a controlled temperature until bottling and another minimum of 2 months in the bottle before being put on the market.
Very lively, cherry colour with a violet rim and an intense tear. Pleasant aromas of ripe red fruit and notes reminiscents of sweets. The balance on the palate stands out, with soft touches of tannins and a persistent finish that invites you to continue tasting. Fresh and silky, well structured, delicious. Ideal with white meats, stews, spicy dishes or risottos among many others. Best served at a temperature of 16-18ºC.