Museum Rosé Rose wine

The harvest was carried out manually, subjecting the grapes to cold maceration for 6 hours, after which the tear must was separated.

Alcoholic fermentation is carried out in stainless steel tanks at a low temperature so that the aromas can develop to their full potential, lasting up to 22 days.

Subsequently, the wine has been kept with its lees to increase the volume in the mouth for 30 days, after which it has been stabilized 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 caramel immediately after its passage through the palate, give it an exquisite balance throughout its trajectory and invites us to enjoy one glass after another

Appetizers, salads and oriental cuisine.