Description
Vinification: All three varieties are separately fermented for 14 to 18 days in stainless steel tanks at temperatures of 13-15 C. After fermentation, the wine is aged for a minimum of 6 months on natural yeast cells.
Vertisol (smonica); Clay particles over 50% in all horizons
Soil: Vertisol (smonica), deep initial horizon (o-a) rich in organic matter; Medium texture, 30% clay.
Wine analysis: Alcohol 13%, Ph 3.34, total acids 5.8 g/l
Roses with extremely expressive aromas and dynamic freshness. The scents of candied fruit, sweet spices and flowers are arranged as if in a machine, behind which the tones of caramel bonbons and citrus peels linger. It is lively, vibrant and crackling on the palate. The aftertaste is full, juicy and persistent, distinctly fruity, with tones of cherries, apples and grapefruit, but with a refined touch of sweetness in the very finale. A rosé that can accompany a wide variety of food.
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