The grapes were picked in the early morning and immediately transported to the state-of-the-art winery. The berries were gently pressed after a brief maceration to achieve the pale rosé colour. Fermentation took place at controlled temperatures of 18°C in small stainless steel tanks, followed by natural sedimentation to clarify the wine. Maturation occurred in small steel tanks with constant lees contact until the end of August, promoting a rich texture in the resulting wine. The wine was bottle aged further for four months. The total maturation period lasted for a minimum of 15 months.

This approachable but serious rosé displays great purity of flavour in a light, elegant style. Pale strawberry in colour, with fresh berry aromas and subtle floral notes, shows excellent fruit concentration on the palate. A slightly off-dry finish is beautifully balanced by crisp acidity and a refreshing, savoury note.