Product description
Harvest by night to prevent oxidation and avoid high temperatures. A long maceration of 24 to 36 hours allows the extraction of primary aromas. Fermentation at 21°C (70°F) encourages natural yeasts to fully develop. After racking, the fine lees are stirred to release glycerol, enhancing the wine’s fruit-driven character. Vibrant notes of ripe strawberries, fragrant roses, and citrus zest. On the palate, expect aromas of red berries, juicy watermelon, and a touch of peach, with a refreshing, crisp finish.
