Color: Light ruby color.
Aromas: Raspberry and Strawberry are dominant among the other red berry fruit aromas.
Palate: Gently sweet without being cloying, with red cherry and raspberry fruit notes, smooth tannins and balanced acids.
Soft destemming and crushing are followed by fermentation under a controlled temperature (23-28 °C) in stainless-steel tanks. The wine is fermented by using selected yeast cultures. To enhance the extraction of aromatic and coloring substances from the skins of the grapes, the technologies of délestage and remontage are used. After 5-7 days of maceration, when the desired level of residual sugar is usually reached, fermentation is terminated by cooling to retain the natural sweetness and freshness of the wine. Until being bottled, the wine is kept at a temperature of about 0 °C.
Desserts, walnut cake, full flavored soft cheeses. t: 12-14°C.