Description

The grapes are hand picked into small crates, and then taken to the winery where they are crushed and then the juice sits with the skins for a few hours before being decanted. The rosé coloured juice is then fermented at around 16ºC. A blend is then made, yeast and more sugar is added and the wine is bottled with a crown cap. In an underground cellar, the second fermentation takes place in the bottle, followed by 15 months ageing on the lees. Finally, the bottles are degorged to remove the yeasts and the dosage is added.