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we destem the grapes and cold macerate them with their skins for 4 hours
Harvested in mid-September
Tras el despalillado de la uva
Luego del desfangado se fermenta a una temperatura aproximada de 16 grados durante varios días y hasta que quede un resto de azúcar residual de entre 20 y 25 gr
Rabo de toro a la cordobesa we destem the grapes andGourmet canned bull meat. Enjoy our traditional recipe of oxtail Cordovan style with 100% natural bull meat from Torrecaza.
