Light pink and golden color with degraded shades. Delicate and fine effervescence.
In nose delicate and evanescent that combines red fruits (raspberry in liquor), chocolate notes (cocoa) and light notes of dry flowers.
In the mouth it is a concentrate of red fruits, flowers and blood orange. The sensation is delicious, concentrated and elegant at the same time thanks to the acidic freshness that prolongs the taste.
Elaboration and Aging:
22% of the wines are vinified in wood (oak barrels). Only 13% of the total wine undergoes malolactic fermentation. To make this Rosé, the winery uses the sangria method, after a cold skin maceration that can last from 5 to 8 days in the liquid phase.
Ageing on lees for 4 years in the cellar followed by 6 months of rest after disgorging. Dosage of 9 grams of sugar per liter.
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Ham and Sausages,