A tenuous pink in color, the nose of the wine offers floral and fruity notes, particularly of white rose wines and green apples.The flavors are soft, balanced, and fragrant.
The harvested grapes were destemmed and given a soft and delicate pressing. The must was then chilled to a temperature of 50° Fahrenheit (10° centigrade) to favor a natural, static settling of impurities. After 48 hours it went into stainless steel tanks, where it fermented at temperatures held to a maximum of 59° Fahrenheit (15° centigrade). The wine was then racked and held at 50° Fahrenheit in stainless steel tanks to maintain the integrity of the aromas. The preparation in small batches just before bottling assisted the wines in maintaining this as a rosé of sustained freshness and fragrance