Attractive pale salmon in colour, this is a fruity and quaffable ros̩ with flavours of red apple and berries.
The grapes were carefully selected before being crushed, destemmed and chilled to 8å¡C. A cold skin maceration took place for eight hours to extract the delicate pale pink colour. A gentle pneumatic pressing was followed by 24 to 36 hours of sedimentation at 8å¡C. Fermentation took place with selected yeasts in temperature controlled tanks at 14 to 17å¡C and lasted for 25 days. Made in an unoaked style to retain the purity of fruit.
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