The grapes were harvested and sorted by hand. As its rosé wine obtained from rosé grapes, to extract the desired color and flavors, a prolonged maceration is required. Thus, after a light crushing, it was macerated for 24-48 hours in dynamic macerators, at a temperature of maximum 8 degrees, in order to avoid pre-fermentative maceration. After a drastic deburring, the fermentation was carried out at a controlled temperature of 10-12 degrees.
Intense floral flavors, basil and Rosa damascena.
Accents of red fruits and roses jams, with a prolonged aftertaste.