Persistent foam with fine and elegant perlage. A pink color tending to cherry-red. Intense, aromatic odor tending toward musky. Sweet and lightly effervescent flavor with hints of the olfactory sensations.
Wine Maker Notes
VINIFICATION:The grapes are crushed and the skins are briefly macerated in the must-for 24 -36 hours at a low temperature. Afterward, the must is racked and is refrigerated to prevent fermentation. BOTTLING:The must thus obtained is fermented under pressure in large sealed tanks so that carbon dioxide remains dissolved in the wine. When the level of developed alcohol reaches 5,5° degrees, fermentation is halted through refrigeration. The wine is then filtered and cold, sterile bottled.
5,5 Vol. %.
This sweet and aromatic wine makes an ideal accompaniment for desserts at the end of a meal. SERVING TEMPERATURE:8-10° degrees C. (46-50° F.)