The wine comes from the selection of different blocks planted with different exposures due to the rolling hill topography of the Leyda Valley. The viticultural management is made in order to get controlled yield production (12 ton/ha) and ensuring clusters protection from direct sunlight, keeping fruit intensity and the freshness of flavors.
About the Vineyard
The grapes were hand harvested in different picking moments in 500 kg bins, starting the first week of March, being the Pinot Noir the first variety to be harvested in the valley. In the cellar the clusters were gently pressed in pneumatic press as whole clusters avoiding colour and phenolic extraction. Color intensity and pH was checked during the pressing moment with the target of obtaining a light pink colour. The juice was then clarified with pectolitic enzimes up to 100-120 NTU. The alcoholic fermentation was made 100% in stainless steel tank at low temperatures (13,5°C) finishing at 17°C during 17-18 days.
Fermentation took place over 16 to 17 days in stainless steel tanks at low temperatures (13.5°C – 14°C), using different yeasts according to each clone in order to bring out their best fruit profiles. Once dry, the gross lees were removed, leaving the fine lees and wine to age 100% in stainless steel tanks for seven months, working the lees weekly to obtain creaminess in mouth.
This expressive Rosé clearly demonstrates the tipicity of cold-climate Pinot Noir, with acidic red fruit aromas such as raspberry, cherry and strawberry, along with citric and soft herbal notes. The palate shows fresh red fruit once again, with a sweet, creamy texture and fresh, crisp acidity that lengthens the finish.
A perfect compliment to light salads,crab, shrimp or goat cheese.