After de-stemming and a light crush, perfectly ripened Malbec fruit is placed in the vat and gravity alone is enough to produce an initial 'bleed' of free run juice. After a few hours the delicately coloured juice is removed and fermented as though it were a white wine. The result is this fragrant, fruity dry rosé with lovely aromas of raspberries and pink grapefruit, zesty and refreshing in the mouth.
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