About this wine
Vinification
The red grapes undergo a one-day maceration at 8–10 °C, with the seeds and skins left in contact to contribute aroma and tannins while retaining fresh fruit character. Yeast is added for the first fermentation. A second fermentation takes place in tanks at low temperature, creating the bubbles while preserving the wine’s freshness.
Tasting profile
Slightly tart and fresh-fruited, with tannins and a refreshing dry finish.
Serving and pairing
Pairs particularly well with fish dishes and salads.
