It was around 1940 when this winery began to produce its characteristic wine, but in 1975 Cándido Besa launched its own line. The family owns vineyards ranging in age from 5 to 100 years old. The varieties produced are “tempranillo”, 90% and “viura” 10%. The wine is made by carbonic maceration, using the whole grape berry, which provides special organoleptic characteristics with a very characteristic fruity aroma. Currently, Cándido Besa is working on introducing organic vineyards into its production.
Installations: Tanks: Stainless steel, concrete
Production: Varieties: Tempranillo: 85%, Red Grenache: 1%, Viura: 14%
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