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Para la elaboración despalillamos la uva y la maceramos con sus pieles durante 10-12 días
to its low carbonation)
It remains on its lees until the moment of bottling
fermentation takes place at an approximate temperature of 16 degrees Celsius for 10-15 days
Perdiz roja de campo estofada a la toledana recomendado Para la elaboración despalillamos laGourmet canned game meat. Enjoy the traditional recipe of stewed red partridge from the countryside toledana style with 100% natural partridge from Torrecaza.
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