Description
Technologist’s wine tasting notes:
Peachy rose colour; Delicate fruity aroma combined with flowery accents and sweet citrus; Full and succulent flavour with a fresh fruity finish
Vinification
The grapes are processed at low temperatures in inert atmosphere, with maceration at 5 to 8˚С. The two varieties are vinified separately, with the application of different technological practices. For the Pinot Noir, the pressing techniques are more delicate and without preliminary maceration of 2 hours. The Cabernet Franc is macerated for 2 hours in advance. The fermentation modes are also different, and the final wine blend is made one month after the end of the alcoholic fermentation and the brief maturation process on top of the sediments.
