This rosé is made using the traditional saignée method after the must has macerated with the skins. A temperature-controlled fermentation is then done, bringing out the full potential of this grape variety. The processes leading up to the bottling (fining, stabilisation and filtering) are carried out in the gentlest way possible in order to preserve all of the wine’s character.
Excellent with pasta dishes, fish, seafood or white meats.
Best served at a temperature of 8-10ºC.
The grapes for this wine are sourced from vineyards grown in a balanced, caring and sustainable way. The vineyards’ soils carry great importance, being very active with good biological conditions which favour a fast assimilation of reincorporated organic matter. This enables full terroir expression.