Serve at 6° - 8° C. (43° - 46° F.)
VINIFICATION AND AGEING
Gentle crushing of the grapes is followed by clarification of the must by refrigeration and by temperature-controlled fermentation for 3/4 days. The must is chilled in order to preserve the grape’s primary aromas. This is followed by the Charmat process.
colour: pale ruby-red, with a festive rosècoloured mousse.
bouquet: ample, with scents of roses and musk.
flavour: harmoniously sweet; fresh and delicately fruity.
Delicious with all types of dessert, especially with fruit tarts and cakes.