Color: light ruby color.
Aroma: the aroma brings a delicate herbal bouquet with notes of raspberry, red currant and red rose.
Palate: the taste is light and elegant, traditional for this wine, red fruit and herbal undertones predominate. The finish is well balanced between fresh acidity and natural sweetness.
The grapes are hand-picked at optimal ripeness. After gentle destemming and crushing, fermentation follows at a controlled temperature (23-28°C) in stainless steel tanks. The wine is fermented using cultured strains of yeast. Skin and cap management is done by délestage and remounting. After 5-7 days of maceration, when the desired level of residual sugar is usually reached, fermentation is stopped by cooling to preserve the natural sweetness and freshness of the wine. The wine is then kept cold at around 0°C before bottling.
Desserts, fruit cakes, spicy and soft cheeses. Temperature: 12-14 °C.