Selected bunches were hand picked into 10kg buckets which were then
transferred individually to the winery . A second selection was made on
long sorting tables, by hand. All bunches were destemmed.
The harvested grapes were placed gently into a pneumatic press. Pales
rosé wines are undoubtedly the most delicate and difficult to make. The
secret behind their color, aromas and elegance depends entirely on the
precious few hours of juice and skin contact. In order to obtain the most
elegant rosé possible, the alcoholic fermentation takes place on the clear
juice, fermented at 57ºF/14Cº, to preserve the fruit expression. After
fermentation, the wine was stabilized by cooling and filtered to maintain it
vivid color, delicate aromas and freshness.