Fariña Pr1mero

Dating back to 1995, a Dutch importer challenged Manuel Fariña to make a carbonic maceration wine to offer the market something different. Fariña took up the challenge and this is the result. Every year, the label carries the winning work of art from the Fariña Primero art competition.

• VARIETY

  100% Tinta de Toro

• WINEMAKING

  Carbonic maceration. Maceration and fermentation for 7 days at 20ºC in carbonic gas atmosphere in stainless steel tanks.

• TASTING NOTES

  Cherry red in color with bright violet hints. On the nose there is a wide range of intense berry fruits with floral notes. On the palate it is fresh, fruit forward and juicy. Easy drinking, medium body.

• CONSUME

  1-3 years after the harvest.

• FOOD PAIRING

  Almost anything. Fun on its own or with tapas, pasta, red meat and cheeses.

• TEMPERATURE

  15-17ºC or even cooler on hotter days.

• ALCOHOL CONTENT

  13.5%