Enate Rosado

Making notes

Vintage early morning. Then it remains in maceration with the skins until the bleeding of the pink must. Once the solid residues are eliminated, due to static thus at 8 ° C, the clean must be fermented, under the action of selected yeasts of the genus Saccharomyces cerevisiae, to stainless steel tanks at controlled temperature (16 ° C). After fermentation, the wine is clarified with bentonite and stabilized A - 5 ° C to eliminate excess potassium bitter.