The location of the vineyard, the altitude and the geomorphology of the soil favor organic farming without affecting quality.
We aplly green harvest on the vines, a work that naturally ensures, high but balanced acidity.
Grapes are harvested in the first week of September.
The must remain for eight hours with the skins at very low temperatures, to achieve the desired coloration of rose wine.
Then it is transfered in temperature - controlled stainless steel tanks, where fermentation begins, along with its lees.
Upon successful completion of the fermentation, the wine is extracted from the "thick" lees to continue its course in contact with fine lees for another six months, until bottled.
Appearance, Aromas, Taste
This rose has a lovely, delicate pink color.
It is highly aromatic, which translates into notes of strawberry, sour cherry and raspberry
accompanied by aromas of melon, gooseberry and pomegranate.
In its delicious palette one can spot strawberry, sour cherry, red
gooseberry, bergamot packed with the natural acidity of the wine,
making an exciting and fresh wine.
Seafood, salads, deserts and fruit bowls or enjoy on its own during a warm summer evening.