Winemaking Method:
Harvest is carried out by hand in the second half of August in 20kg crates. The grape is de-stemmed and pressed before going directly into the fermentation tanks.
Following 12-15 hours maceration and before fermentation begins, part of the must is extracted, a process called bleeding - free running. This must is then purified by being kept chilled in isothermal tanks.
The fermentation diffusing of the must is carried out in stainless steel tanks at a controlled temperature of 16-18ºC. The wine remains in the winery for some time to complete its natural sedimentation, whereupon it is clarified and filtered before it is bottled.
Basic Principles:
To create a young, light wine that reaches its maximum aromatic potential - an expression of the unique characteristics of the grape variety and wine-making conditions.
Wine-tasting Characteristics:
Appearance: Raspberry pink of pleasing intensity with salmon and violet glints.
Nose: Medium intensity, fresh, mature and pink fruit with varietal tones.
Palate: Well structured and cheerful, extremely well-balanced with a fruity finish producing agreeable tones of strawberry and rose.
Pairing with Food:
Salads, greens and fresh cheese.
