IGP – Rosé wine
De-stemming of whole grape bunches. Cold maceration for about 7 days, soft pressing, followed by must cleaning and then fermentation at a controlled temperature in stainless steel vats. The wine ages in stainless steel vats on the fine lees for about 4 months. Then it is aged in the bottle for about 30 days.
13 – 14% by volume
It goes well with an assortment of fish or meat dishes. Best served around 54° F.