Roger Goulart Rosé Millésimé Rose wine

Roger Goulart Rosé Millésimé , making varieties separately. Low temperature skin maceration. Pressing efficiency of 50%. Fermentation of the musts at 16-18ºC with selected yeast. Base wines with an important acid component and a fairly low pH to guarantee long aging. After the pressing, the second fermentation and aging is carried out in cellars located 30 meters deep, at a constant temperature of 14ºC all year round.