Traditional Red Endiumenjat:
Tasting note: Very aromatic on the nose, with aromas of sweet spices where cinnamon and clove stand out. Nuts background. The palate is creamy and fresh with a finish that tastes of slightly bitter Mediterranean herbs.
Pairing: Combines perfectly with olives, clams, mussels, seasoned anchovies, cheese, sausage or any type of tapa.
Serving recommendations: It is advisable to serve with two olives, a slice of orange and between 4 and 6 ºC or with 2 or 3 cubes.”