WINEMAKING This is done with the machine (between 4a.m & 9a.m in the morning) in order to take advantage of cool and fresh temperatures thereby avoiding oxidation. Direct pressing is used in order to obtain this very pale pink colour. Fermentation is carried out between 16 and 18C with selected yeasts so that fermentation is fast and clear, revealing the aromas specific to rosé.
TASTING NOTE Pale pink colour. Intense nose with notes of white flowers, peach and lemon notes. It is full and perfectly balanced in the mouth. The finish is dominated by white fruits.