Young wines are produced by controlling the fermentation temperature to better maintain their aromas. They should preferably be consumed in the same year of harvest to achieve their full aromatic potential.
It must be consumed in a period not exceeding nine months after their preparation.
Serving temperature: 6-8º C (white and pink) , 10-12º C (red)
Serving temperature: 6-8º C (white and pink) , 10-12º C (red)