Red dealcoholized wine Password

Young, dealcoholised red wine from the Monastrell variety. Fermentation takes place over 6-8 days, at a temperature of between 26/28°C. The wine macerates in contact with its skins for a period of 5-10 days. The wine is then subjected to an innovative dealcoholisation process that preserves the wine's organoleptic properties. Dark cherry in colour. The nose displays fruity aromas, blackberries, cherries and a hint of spice. The palate is fresh, fruity and with a balanced sweetness.

Features

• Young, dealcoholized red wine from the Monastrell variety. Fermentation takes place over 6-8 days, without exceeding a temperature of 26/28°C for a period of 5-10 days. The wine is then subjected to an innovative dealcoholization process that preserves the organoleptic properties of the wine.