Winemaking Process
The Grenache and Barbera grapes were harvested relatively early for the production of Rose wine, to preserve a high natural acidity level and a moderate sugar level. The grapes were left in contact with the skins for several hours until the desired color was obtained and then transferred immediately for processing, to separate the skins from the must. Following the pressing each variety was fermented spontaneously in oak barrels in the cellar and then was aged for another 5 months, at the end of which the blend was created.
