|AVERAGE YIELD PER HECTARE
|2 hours skin contact, followed by fermentation of the skinless must at controlled temperature of 17°C.
|METHOD OF REFINEMENT
|In steel tanks for 6 months, followed by a prise de mousse through addition of sugar and yeasts, and aging on its lees for 6 months. Sugar dosage at 4 g/l.
Serving temperature 8-10 °C.
|Rose petal colour
|Delicate aromas of pomegranate and white flowers
|Silky mousse. Savoury and balanced palate