Variety: Merlot & Lledoner roig.
Production: Short skin maceration at low temperature followed by soft pressing. Later maceration and homogenization at low temperature for few hours. Fermentation in stainless steel tanks at controlled temperature. Each variety is produced separately.
Pairing: Fish snacks, seafood, white prawns of Palamós, crayfish and vegetables. Light dishes, vegetable rice and white meat.