Vinea Rosado

The grapes were harvested manually, subjecting them to cold maceration for 6 hours, after which the must was separated.
Alcoholic fermentation takes place in stainless steel tanks at a low temperature so that the aromas can develop their full potential, lasting up to 22 days.
The wine was then kept on its lees to increase its volume in the mouth for 30 days, after which it was stabilised and then bottled.

Pale strawberry colour, very bright and luminous. Very low layer. Intense and fruity, with hints of jelly beans, lychees and white flowers. The nuances of sweet red fruits rest on a discreet minerality. It has a very light attack that surprises the taster with its balanced silkiness. The appearance of nuances of orange blossom or violet candy immediately after passing through the palate, give it an exquisite balance throughout its journey and invites us to enjoy one glass after another.

Very interesting to accompany appetizers, salads and oriental cuisine.