Cultivation and production with minimum intervention, seeking to reflect all the potential of the terroir.
Fermentation at 25ºC with the yeast of the skin of the grapes, with gentle stirring. Malolactic fermentation in stainless steel vats and subsequent transfer with the lees: for 6 months of ageing before bottling, with 80% of the wine in a 5,000- litre French oak vat, 10% in concrete “eggs”, and the remaining 10% in earthenware vessels. La Casa de la Seda is ideal for accompanying red meats, game, cold meats and cured cheeses. Serve between 16 and 18ºC.