Vinification: To produce a rosé marked by freshness, the grapes are picked prior to full maturity and vinified like a white wine.The grapes are pressed upon arrival at the cellar.The resulting must is decanted and fermented at a low temperature. Rests on lees for 4 months.
Serving Temperature: 10-12ºC
Drink: Within 2 years
Cases Produced: 4200
Tasting Notes: Pale coral in color. A bouquet of white flowers and wild strawberries is met with vibrant minerality and a hint of salinity.