Crushing, followed by a 4 hour cold soak to extract color and flavor. Temperature controlled fermentation in steel tanks via a very reductive style by using inert gases to avoid flavor losses. Fermentation takes place at very low temperatures 66°F to achieve the clearest aroma profile. A delicate and dry Rose featuring aromas and flavors of wild strawberries, peach and pear backed by crisp, refreshing acidity.
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