Rosé freshness of Priorat
Manual harvest in boxes, selection of grapes on the farm and at the entrance to the winery with a selection table. Separation of the must, gentle crushing of the grapes and cooling of the must and skins. Maceration for a few hours until the desired color is obtained and the flower must is drained to ferment for 20-25 days in a stainless steel tank at a temperature of 15-16ºC. It is then filtered, stabilized and bottled.
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