Majano
Elaborated in two stages of fermentation. First macerated between 28 - 30º C and then a second fermentation at 25º C to keep the aromas without the skins.
Dark cherry red colour with hints of mauve. Deep blackberry fragance with a little eucaliptus in the nose. In the mouth is falvourful, juicy and elegant with a long finish.
Should be served between 12 and 14º C. Recommended as an accompaniment to all kinf of meat, patés and cheeses.
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