Tianna Bocchoris Rosé

Night harvest and manual selection of grapes transported to the winery in 12-kilogram boxes. The wine spends a night cooling in a refrigeration chamber. The next morning, the grapes are destemmed and transferred to pneumatic presses where they macerate with the skins for one hour. The grapes are pressed with a yield never exceeding 50%. They are then clarified by gravity and ferment at low temperatures for more than 20 days. The wine finishes its fermentation in 1900-liter concrete eggs, where it rests on its lees for 6 months, a process in which it becomes refined and gains depth and complexity.