Cecilia Beretta Freeda Rosé Trevenezie
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The wine is obtained from the skilled blending of grapes from the southern area of Lake Garda. After being harvested by hand, grapes are pressed together. Contact with the red grape skins creates the soft, elegant salmon colour, technically known as “onion skin”. The alcoholic fermentation occurs after static decanting for 24 hours in the cold. Selected yeasts are used to induce fermentation in steel tanks at a controlled temperature of 13-14 °C for about 20 days. The wine then remains on the lees for one month before being bottled.