La Biòca

  

Vinification: destemming and cold maceration for 3 days. Vinification in steel tanks without temperature control for about 15 days with regular punch-downs and pump-overs. Postfermentative maceration for about 21 days.

FML: in oak tonneau

Ageing: 12 months in oak tonneau of 2˚ and 3˚ passage

 

 Colour: ruby red

 Bouquet: fruity, characteristic with some notes of wood

 Taste: dry, sapid, harmonious, evident freshness and compound tannins

 

 Recommended pairings: first courses, red meats and cheeses

 

The name: the first year of production of this wine (2012) the grape comes from one old vineyard where an owner is called Ada. In Latin "Adae" means "of Ada".