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revealing the terroir's typical flavor
It is best served at a temperature between 14 to 16°C to fully appreciate its flavors
Flavors of quince
lively bubbles bring a touch of elegance to any pour
the temperature is raised to 16°C and selected yeasts are added to start the alcoholic fermentation
M. Isart La Maldición "Tinto de Valdilecha" Tinto Fino Champagne Solemme revealing the terroir's typical flavorMarc Isart has been behind the development of Vinos de Madrid within the last 15 years. He was also behind Bernaveleba, Comando G, and is now leading the Pegaso winery. Isart works on getting back in touch with the home soil, nature and farming. The La Maldicin label (translates to The Curse), named for the laborers struggles to reach and then work the land at this secluded property in Valdelichia, Madrid.
