Vinification and Maturation
Gentle crushing of the grapes is followed by clarification of the must by refrigeration and by temperature-controlled fermentation. When the must attains 3%-4% alcohol, it is chilled in order to preserve the grape’s primary aromas. This is then followed by the Charmat processes.
ColourPale ruby-red, with a festive rosè-colored mousse.
BouquetAmple, with scents of roses and musk.
FlavourHarmoniously sweet; fresh and delicately fruity.
Serving TemperatureServe at 6°-8°C. (43°-46°F.)
Delicious with all types of dessert, especially with fruit tarts and cakes.