100% Cabernet Sauvignon.
3 months on its lees in the tank.
Manual and mechanic.
The must is extracted during a soft and quick pressing of the grape harvest without destemming, to obtain the characteristic colour of the wine. The must is maintained at 70C for 7 days without crushing, with the aim of increasing the quantity of polysaccharides which will give more volume to the wine. Fermentation is carried out at a maximum temperature of 150C. Subsequently, the wine is kept in contact with its lees for a further three months.
A good wine is a good idea. And this is the idea: a rosé of a Provençal style, with the Cabernet Sauvignon variety, here, in the middle of the peninsula, characterised by its warm summers. To make our plan a reality, a conscientious cultivation is required that, at an early stage of ripening, provides grapes that lack green shades. And that also harbour the sufficient aromatic complexity to attribute the wine with a memorable emblem. With white fruit aromas, boxwood and a floral touch. That is how the smooth August feels on the mouth: refreshing and flavourful.
Once uncorked, its just like the summer; over before you know it.