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Description
The scent is inviting with delicious notes of summer berries, pink grape, blackcurrants and flowers. The taste is rich with a very nice balance between the fruit and the acid and nice length on the aftertaste. Vinification: Via saignée, where you let the must have skin contact at 10 degrees, before draining the now pink colored must into the fermentation tank, where it begins the alcoholic fermentation without skin contact at 18-20 degrees. Much focus is, however, on the actual pressing of the must, which takes place in a pneumatic press, where only the first and most acidic part of the must is included in the mixture. This gives a crisper rosé with greater freshness.