Zutanita Rosado
Decrease of the temperature of the harvest to 8°C, 4 hours. Demaceration in reducing medium in the press, gentle pressing of 1h30, cold stabilization (4°C) of the must, alcoholic fermentation of 1 month to 50% with autochthonous yeasts.
Color: Pink pale salmon.
Nose: It stands out for its deep sweet nose reminiscent of peach and white flowers.
Palate: It is elegant and round, with an integrated acidity that gives it more freshness.
