The grapes are picked in the early hours of the morning when temperatures are at their minimum so as not to lose any of the wonderful intensity and complexity of the grapes. They are then crushed to a holding tank and kept at near freezing point for 24 hours so that the flavours can be enticed out from these difficult to juice varieties. Then the juice is fermented at a very low 8o C, again to ensure maximum primary fruit flavour. Lastly the ferment is arrested early for the residual grape sugars that go to giving the wine its richness.
They say that Rosés are best for reminiscing good times. So if you have friends with whom you want to catch up and talk about the good old days, you find that the laughs and memories will flow easily when accompanied by the Moscato Rosa.