Variety: Marselan (14% vol).
Production: Pre-fermentation cold maceration, and fermentation at a controlled temperature (22ºC - 23ºC); maceration for 15 days followed by bleeding off the deposit, obtaining the best quality wine. Aged for 3 months in second and third year French oak barrels. A young wine with aromas of forest fruits such as redcurrant and with hints of aniseed. It is smooth, balanced with a pleasant finish.
Pairing: Char-grilled meats, calçots (roasted spring onions found in Catalonia), roasted vegetables.