Delicate rose color with magenta tints. Rich aromatics of unripe forest fruits and white pepper. The palate is complex with refreshing acidity helping to enjoy the food. The aftertaste is fruity and refreshing.
The grapes were destemmed and soaked on skins for 8 hours. The juice was then pressed off skins and allowed to cold settle before racking. The must is slowly fermented in stainless steal tanks at low temperature.