Following local tradition, the must
macerates long on the skins before fermenting to capture the character and the
flavors of the land from which it springs.
Food-Wine Pairings: crustaceans, from
mariscos to oysters and prawns, sushi, quiche, seasonal vegetarian dishes and
vegetable-based flans, tannin-rich foods such as artichokes or asparagus, and
iron-rich foods such as liver or spinach.
Following local tradition, the must
macerates long on the skins before fermenting to capture the character and the
flavors of the land from which it springs. 
Food-Wine Pairings: crustaceans, from
mariscos to oysters and prawns, sushi, quiche, seasonal vegetarian dishes and
vegetable-based flans, tannin-rich foods such as artichokes or asparagus, and
iron-rich foods such as liver or spinach.