Inviting salmon pink colour with fresh strawberry fruit in an easy drinking style.
The grapes were destemmed and gently crushed, followed by cold soaking which lasted for two days to extract the varietal characteristics. Fermentation took place with selected yeasts at controlled temperatures of 20 to 24å¡C, followed by five to seven daysÛª maceration. The wine was aged in stainless steel and concrete tanks for four months to retain the purity of fruit.
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