The grapes are harvested at perfect maturity, estemmed and ground. The must is obtained by direct pressing, then cooled, and is collected and rinsed at the best conditions. The fermentation is carried out at low temperature (18-22 ° C) to retain the freshness and intensity of the aromas.
Style; Fresh and fruity, expressive
Colour; Pale pink, brilliant, slightly salmon
Primary aromas; Red fruits, fresh
Secondary aromas; English sweets
