Fermentation
Rosé made from Maturana Blanca and Tinta co-fermentation. Vinification of white grapes that have been partially crushed. Gradual spontaneous fermentation, with complete bunches of Maturana Tinta completing the tank. Filling the tank with must and partially bleeding the tank in the middle of fermentation in an amphora. There will be no pumping or punching down, allowing for a slow carbonic maceration of the red grapes. 3 months maceration with skins, bleeding of the wine and gentle pressing of the skins, then transferred to barrel for aging. Stirring the lees on a weekly basis promotes natural decanting. Before bottling, a minor filtration is performed. Wine with minimal intervention, free of any additives, including sulfites.
Elevage
During 13 months, 100% French oak was used (20% two years, 60% three years, and 20% four years). Following bottling, it should be kept in the bottle for at least 12 months before being released.
