Roger Goulart Coral Rosé

Separate processing of varieties. Pellicular maceration at low temperature. Pressing yield of 50%. Must fermentation at 16-18ºC with selected yeast. Base wines with an important acid component and a fairly low pH to guarantee long ageing. After tirage, the second fermentation and ageing is carried out in cellars located at a depth of 30 metres, at a constant temperature of 14ºC all year round.

Very pale pink colour, bright, with abundant very fine bubbles and crown formation. Very fresh and intense notes of red fruit with a background of sweets and very marked varietal characters. In the mouth it is very fresh and elegant, powerful and persistent with a very silky and balanced finish.