Ziamara

The grapes remained in contact with the skins for 24/36 hours at a low temperature; the must was then separated from the skins and left to ferment at a controlled temperature of 12°C in stainless steel tanks.

Tasting notes

Colour: Pink with orange reflections.

Nose: Moderately fruity, with hints of ripe pomegranate and peach.

Taste: Fruity, fresh, harmonious and appropriately savoury with saline and mineral undertones on the finish.

Food pairings

Ideal with hors d'oeuvres, first and second courses of white meat, grilled shellfish, fried food, fresh and slightly mature cheeses.