This Rose results from the bleeding of the grape varieties after 12 hours of skin maceration and then are left to settle before fermenting at 16 ºC. After malolactic fermentation is made cold stabilization and filtered before bottling.
Fructus Rosé goes well with salads and pasta dishes as well as light dishes of fish and meat. It does not need decanting. Serve it at 8-10 ºC.