Région : cap-bon (Takelsa-kélibia-korbaj).
Density : 3500 â 4000 vines/hectare
Pruning : the vines are pruned short with spurs with two eyes, or goblet.
Yield : 50a 60hls/ha
Vinification : Direct pressing or light cold maceration (4 hours at a temperature of 12°C) then fermentation between (16 and 18°C) to preserve freshness and fruit aromas.
Color : salmon pink, pale pink.
Nez : Fruity, Floral
Palate : Balanced, supple and structured.
Food and wine : this rosé is the ideal companion for our summer aperitifs, salads and other light summer dishes.
Production/year = around 30,000 Bottles