About this wine
Vinification
A short period of skin maceration gives the wine its delicate pink hue. The base wine undergoes a second fermentation with added yeast in sealed tanks at a controlled temperature for approximately four weeks. Once the desired pressure is reached, it is cooled to −4 °C to stop fermentation and begin stabilization.
Ageing
The wine rests on its fine lees at a controlled temperature for two to three months before filtration and bottling.
Tasting profile
Fresh and balanced, with floral, tropical fruit and red berry notes.
