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Lavia Finca Paso Malo is a red wine produced by Bodegas Lavia with 100% Monastrell from Bullas DO.
It is fermented in stainless steel tanks with its indigenous yeast at a controlled temperature and with the minimum possible intervention. The plots are from both the Aceniche Valley and the Venta del Pino Valley.
Handpicked by hand in 15 kg crates. Selection in the field and on the table before entering the winery. Destemming and partial crushing.
Fermentation with our own indigenous yeast in open French oak barrels of 500 litres, with extraction of the cap by "pigeage".
Intense cherry colour. It needs time to reveal all its aromatic nuances.
Lavia Finca Paso Malo is a red wine produced by Bodegas Lavia with 100% Monastrell from Bullas DO.
It is fermented in stainless steel tanks with its indigenous yeast at a controlled temperature and with the minimum possible intervention. The plots are from both the Aceniche Valley and the Venta del Pino Valley.
Handpicked by hand in 15 kg crates. Selection in the field and on the table before entering the winery. Destemming and partial crushing.
Fermentation with our own indigenous yeast in open French oak barrels of 500 litres, with extraction of the cap by "pigeage".
Intense cherry colour. It needs time to reveal all its aromatic nuances.
Lavia Finca Paso Malo is a red wine produced by Bodegas Lavia with 100% Monastrell from Bullas DO.
It is fermented in stainless steel tanks with its indigenous yeast at a controlled temperature and with the minimum possible intervention. The plots are from both the Aceniche Valley and the Venta del Pino Valley.
Handpicked by hand in 15 kg crates. Selection in the field and on the table before entering the winery. Destemming and partial crushing.
Fermentation with our own indigenous yeast in open French oak barrels of 500 litres, with extraction of the cap by "pigeage".
Intense cherry colour. It needs time to reveal all its aromatic nuances.
Lavia Finca Paso Malo is a red wine produced by Bodegas Lavia with 100% Monastrell from Bullas DO.
It is fermented in stainless steel tanks with its indigenous yeast at a controlled temperature and with the minimum possible intervention. The plots are from both the Aceniche Valley and the Venta del Pino Valley.
Handpicked by hand in 15 kg crates. Selection in the field and on the table before entering the winery. Destemming and partial crushing.
Fermentation with our own indigenous yeast in open French oak barrels of 500 litres, with extraction of the cap by "pigeage".
Intense cherry colour. It needs time to reveal all its aromatic nuances.
