Vinification: hand-picked in perforated boxes, destemming-crusching. The pressing is gentle and the different portions of must are collected separately. Cold settling for a night and pumping off the clear juice (débourbage). The fermentation occurs with selected yeasts at 18°C for two weeks. Malolactic fermentation is inhibited by cold temperatures (+10°C). Blending, fining, and bottling just after the vintage.
 
Organoleptic characteristics:
 
Colour: Bright cherry rosé.
 
Bouquet: the wine is fresh, young, the nose reveals fruit, flowers and fragrant notes. Wild strwberries, currants, yeast and mineral shades.
 
Flavour: A well balanced wine, very good fruit and well bodied. The lenght in the mouth is good. The acidity is important and represent the real structure of wine