Rosé wine obtained by bleeding (2/3) and by direct pneumatic pressing (1/3) with a selection of the juices. Static pneumatic pressing (1/3) with a selection of the juices. Static debourbage by refrigeration at 5 degrees; then alcoholic fermentation at a controlled temperature of about 14-16 degrees. After fermentation, wines are stabilized with regard to proteins and tartaric acid. No use of wood shavings.
Optimum tasting temperature
Between 5 and 7 degrees
Serve chilled in an ice bucket.
Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting, at a constant temperature between 14 and 16 degrees and with a hygrometry of 50-80%.
Optimum tasting date and ageing potential
3 years of ageing potential. In order to preserve the freshness of the product, it is recommended to consume it as soon as possible.
Changes in colour and deposits
Over time, the colour might turn into a light orange. In very rare cases, tartaric precipitations can form in the bottles.