Rose Impression

The two grape varieties which were harvested at their respective optimal ripeness, arrived at the winery in the morning hours. The mechanical harvest during the early hours of the morning, allows the grapes to be processed before the sun rises and elevates the ambient temperature. The grapes were destemmed and then gently, slowly pressed to receive the highest quality must with light color extraction from the skins.
After chilling the must and approximately 24 hours of settling in tank, the cleared must was decanted to another chilled stainless-steel tank to begin the alcoholic fermentation. The alcoholic fermentation was carried out for about 22 days at a temperature of 13℃ to increase and preserve the floral and fruity characteristics of the wine.
This wine did not undergo secondary malolactic fermentation in order to preserve natural acidity and maintain a crisp, refreshing character. After stabilizing the wines, they were tasted and the final blend was decided upon by the winery’s tasting panel.