It was definitely an anomalous year.

After the mild temperatures of February, March and April, where we thought everything was going well, there was a sharp drop in temperature in May. This not only slowed down the vegetative cycle, but partially compromised the flowering and relative yield quantity of the fruit.

Then in June, the torrid, midsummer heat began. This vegetative delay continued until the end of summer, which began abruptly and continued until the end of September. Harvesting began early in the beginning of September; only Oseleta was chosen in mid-October.

Full maturation was achieved in all cases without phenolic problems. The late development observed in the first part of the year was offset during the summer months. In particular, the second half of August was crucial for the components that determine the structure of the wines, in particular the accumulation of phenolic substances.

Crushing and pressing of de-stemmed grapes. Cold maceration of the must for 48 hours in contact with the skins. Fermentation of the must for approximately 15 days at a controlled temperature of 14°C. Second fermentation in stainless steel tanks for 30 days, according to the Martinotti-Charmat process.

Bright rosé color. Fine and persistent perlage. Gently fruity bouquet with delicate scent of flowers. Fresh, dry and savory flavor.