inification : The harvest date is set when there is a good balance between sugar /acidity and after tasting the grapes. The mechanically harvested grapes are stemmed and crushed. Pellicular maceration occurs, the grapes are pressed and static deposit removal occurs at 8°C. The juice is left to ferment using selected yeast at 15°C and then is naturally clarified by deposit removal and filtering. The wine is filtered again and bottled under sterile conditions at the winery

asting notes: "This wine has a very clear pink color. The nose has hints of small red fruit. This rosé has a nice fullness and good balance and is very fruity on the palate."

erving suggestions: This wine should be served chilled (not too much) and would go well with stuffed tomatoes or barbecued lamb or pork.

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