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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 followed by the Charmat processes.
Pale ruby-red, with a festive rosè-coloured mousse.
Ample, with scents of roses and musk.
Harmoniously sweet; fresh and delicately fruity
Serve at 6° - 8° C. (43° - 46° F.)
Delicious with all types of dessert, especially with fruit tarts and cakes.
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