Pacific Sound

Rosé made from 20-year-old vines that comes from the Estate in Marchigüe. At the winery the grapes are quickly press to obtain the must, limiting its contact with grape skin as much as possible in order to obtain pale Rosé color. The must its clears at levels of 100 to 120 NTU before fermentation with selected yeasts for 15 to 20 days at temperatures close to 18ºC. Once alcoholic fermentation is over we work the lees to improve the palate and complexity. Protein stabilization take place with doses of bentonite and then cold stabilized at -4ºC. to then have a final filtration before packaging.