Once harvested, the grapes are destemmed, pressed and the must is left to rest for 24 hours in stainless steel tanks. The next day, the clear must is separated and fermented for 15 days at a temperature of 14-15ºC.

 

After decanting to clean the wine, concentrated organic must and yeasts are added. It will age in 300-liter chestnut barrels for a minimum of 5 months.

 

Under no circumstances do we add expedition liquor, sulphites, preservatives or clarifying agents, a real brut nature!

A rosé wine with perfectly integrated fine bubbles.

 

Intense varietal aromas of white flowers and peaches, grapefruit, lime and fennel. We find toasted and sweet notes of cinnamon, caramel, quince and honey.

 

In the mouth it is broad, structured and fresh, showing a fine acidity. The aftertaste is long and pleasant, with flavors of nuts and sweet spices.

 

We recommend serving cold.