Rosé
Vinification: de-stemming and soft pressing of grape with short contact between the skins and the must. The must undergoes static clarification for 12 - 24 hours, then is fermented at a controlled temperature of…
€12.00
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The wine
Vinification: de-stemming and soft pressing of grape with short contact between the skins and the must. The must undergoes static clarification for 12 - 24 hours, then is fermented at a controlled temperature of 16 degrees. It ages predominantly in steel tanks before finishing in wooden barrels over several months.
Characteristic: Intense cherry colour and a full-bodied and rich taste, but at the same time fresh and mineral.
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