Vallobera Clarete

The grapes are destemmed and the mixture is directly pressed. This is followed by a low-pressure direct pressing, which promotes gentle must extraction, and then settling. Fermentation takes place in stainless steel tanks at a controlled temperature of 13°C.

It has a bright pale pink color. On the nose, it presents intense aromas of tart red fruit (thanks to the Tempranillo grape) accompanied by aromas of flowers and white fruits (which
(It contributes the Viura grape). On the palate, its vibrant acidity stands out, making it a light and fresh wine that is also flavorful and very fruity. Recommended for salads, fish, and appetizers.

Atlantic with Mediterranean influence

pH: 3.23

SO2 (mg/l): 89