Maceration takes place in stainless steel tanks for one hour, allowing for the immediate extraction of varietal aromas and the perfect release for a cherry-colored rosé. Once the must is separated from its skins, it undergoes racking and subsequent fermentation. The fermentation temperature ranges between 16 and 18°C. During the fermentation process, must from the bleeding of other Tannat plots at a different stage of ripeness is added, increasing its volume on the palate and providing greater aromatic and gustatory complexity.

This is a bright cherry-red wine. Notes of raspberry and strawberry are perceptible on the nose. The palate has a fresh entry and balanced acidity; it is light yet very persistent in its aftertaste. Ideal for pairing with appetizers, fish, medium-grain cheeses such as Morbier and Raclette, and even desserts like cheesecake.

Color intensity: Medium Body: Very low Aromas: Strawberry and raspberry Acidity: High Sucrose: Low Astringency: Very low Persistence: Medium Alcohol: 11% v/v°

Winemaker: Valeria Chiola

Preparation and production: Carmelo, Uruguay