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A soft pressing of the grapes and subsequent removal of the husks is followed
by a slow fermentation of the must at about 20-21°C. A further fermentation in
autoclave is the last step to obtain this “rose”.
Its colour is dark pink with purple hues that emerge behind the transparency of
the bottle. The same intensity applies to the aroma, which is very fruity with scents
of raspberries and violets and anticipates a full and velvety palate with a soft and
inviting aftertaste.
