The location of this vineyard, altitude and geomorphology favors
organic farming without compromise to quality. The vines are
regularly deleaved to ensure a naturally high but balanced acidity.
Harvested in the first week of September, the mash standing and
the first stage of fermentation of the selected grapes takes place at
a very low temperature. The must is kept eight hours with the
berry skins to achieve an optimal color for our Rose Wine. After the
mash standing, the Rosé is fermented in temperature controlled
stainless steel tanks on full lees. Succeeding fermentation, the wine
is racked and rests for six months on its fine lees until it is finally
TONGUE, NOSE, EYES
The wine has a beautiful light rose color
The nose is strongly aromatic expressing by notes of strawberries,
sour cherry and raspberry accompanied by hints of sweet
watermelon, gooseberry and pomegranate. On the palate you can
distinguish strawberry, sweet cherry, red currant and bergamot
which are supported by the wine’s natural acidity, forming an
excitingly long and fresh finish.
Seafood, salads, desserts and fruit bowls or enjoy on its own during a
warm Summer evening.
ANALYSIS AND DATA
Harvested: August 2018
Alcohol: 13% Vol
Res. sugar: 1,9 g/l
Free sulfites: 18 mg/l
Total sulfites: 50 mg/l
Acidity: 7.7 g/L pH: 3.06
Bottle: 750 ml; 375 ml
Enclosure: Twin Top
BEST SERVED AT: 8 – 11°C
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