Direct pneumatic pressing after a cold maceration on skins for 12 – 24 hours to extract tannins and colour. Racking of the must during 36h followed by alcoholic fermentation in temperature regulated stainless steel vats for 8 to 10 days at 18 – 20°C. No malolactic fermentation to preserve the freshness of the wine. The wine is matured on fine lees. Aged in stainless steel vats for three months.
Beautiful vivid pink with bright glints. Nose –Reminiscent of small red fruits (red cherry, strawberry) with nuances of white-fleshed stone fruits (white peach, nectarine). Palate –Revealing fresh fruit flavours of wild strawberry, this rosé has gentle acidity showing a smooth elegance and intensity with a plump finish.
