Rosé made by “saignée” method, no direct press, short maceration from 4 to 6 hours. Temperature controlled fermentation (13- 15ºC) . The wine is then aged 4 months in stainless steel tanks before bottling.
Grenache, Tempranillo, Merlot/Syrah. Cotton candy on the nose, sweet smell, red berries. For immediate drinking. (Jay Buchsbaum)
Nice dragon fruit color. Slightly sweet red fruit notes, including pink grapefruit and citrus pith. (Gabe Geller)
This rosé wine pairs perfectly with pizza, pasta with tomato sauce, smoked salmon, chicken, vegetable paella, mushroom risotto…