Description

Our philosophy behind the winemaking is to keep the crafted profile of the wine and express the freshness of the region. The grapes are carefully selected to make a Rose Wine, so the picking was earlier in the season. An early harvest allows the wines to achieve better freshness and acidity. The harvest is made by hand, during the first week of March.

At the winery, we gave it a cold soak for 8 hours before being pressed and the skins were early removed to achieve the perfect pink to light orange color. Before the fermentation starts we keep pressed juice for 48 hours at cold temperature to maximize the aromatic profile. The wine is 100% fermented in stainless steel tanks and it has a careful work with its lees for 2 months after the alcoholic fermentation, gaining flavors and texture, and making its taste juicy but persistent in the palate. The finning and filtering process is soft and gentle. Drink young and well chilled