Cold maceration for eight hours to extract all the aroma precursors and to achieve the desired colour. Bleeding of the must and fermentation at low controlled temperature.

Intense raspberry rose colour, with a violet rim. High aromatic intensity, showing some notes of pomegranate, watermelon, blueberries and redcurrants against a rose background. Fresh and creamy mouth-feel; pleasant acidity leading to a long, fruity aftertaste.