Destemmed and lightly crushed, the pulp, seeds and juice are macerated in contact with the skins for approx. 14 hours at an average temperature of 10 oC. This gives the must a distinct rosé colour and fruity aromas. The must is then separated from the skins and fermented at an average temperature of 16 oC. Fermentation is then stopped to maintain the natural sugars, thus giving the wine its unique personality.
