Eresma Barel Fermented
The Grapes are first cold macerated and only the best quality fist pressing are used, which have undergone static debourbage and subsequent fermentation in American and French oak barrels. It has been prepared with care; hence its batonnage for 8 months in barrels, its subsequent, aging over fine lees in tanks and aging in bottle of at least 4 months.
50 years and above
Grilled red meat, roasted meat, seafood and dessert like Chocolate truffles
10º - 12ºC