The grapes are gently pressed, so the must extracted is pure free-run juice and macerated on the skins for 10 hours to extract the colour.. The grapes undergo cryomaceration at a temperature of 5 - 6 C° before the fermentation, in this way the primary aromas are extracted easier and more efficiently, directly from the internal part of the skin. Thanks to this process the main aromas obtained are well defined, delicate and fruity. The fermentation is then carried out in stainless steel tanks at controlled temperature. Finally, the ageing continues for a few more months in stainless steel tanks while the wine refines on its own yeasts. A brilliant rosé colour, the bouquet of elegant wild strawberry and cherry lead onto the smooth and harmonic palate.
