Description

After the selection of organic grapes harvested by hand in order to
to guarantee their perfect state of health at the entrance to the winery, these grapes followed the the natural fermentation process of red grapes destined for the production of red wine. Four hours after the grapes entered the fermentation vats with 1000kg of grape reception capacity, the sangria mode was used in which 20% of the
weight in liquid is transferred to another vat, where alcoholic fermentation will take place without the presence of skins or pips.
The result is a rosé wine with a gastronomic profile, with an olfactory attack that insists on the presence of red fruit, mint and chamomile, with a thin volume in the mouth, but a persistent finish highlighted by the acidity that increases the sensation of freshness.