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 bottled.
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.