Attractive ruby red color.
 It has floral aromas reminiscent of roses and red fruits, such as cherry, strawberry, and raspberry. On the palate, it is very fresh, light, and balanced.
 The grapes are harvested after midnight, when temperatures have dropped to 10°-12°C. After destemming, the grapes are transferred to the pneumatic press, where they undergo a cold maceration with dry ice (6 hours at 10°C). A gentle pressing is then performed, and the rosé must is sent to stainless steel tanks, where the lees are decanted for 48 hours. The must is then transferred to another tank where fermentation takes place, using selected yeasts at low temperatures (16°C). After fermentation, the wine is transferred by gravity, without the need for pumping into the stainless steel storage tanks.