Mavropatrino

The vines grow on dry, barren, limestone- and stone-rich soils at around 500 metres, in unirrigated vineyard sites. After three days of skin contact, the must undergoes spontaneous fermentation with natural yeasts in stainless steel and remains there for six months, on the lees or with partial racking off the lees. Despite its low pigmentation, the dry rosé shows intense aromas, juicy fruit, lively acidity and a soft, finely rounded texture. The vintage has an acidity of 6,60 g/l; it is bottled unfined, unfiltered and with no added sulphites.