Sine Sulfuris Rosé

Vinification Natural vinification, with indigenous yeasts and constant temperature maintenance. The juices were pushed under nitrogen to avoid any contact with oxygen. To compensate for the antioxidant properties of sulphur, the cuvée was aged on integral lees. Finally, always with the objective of avoiding the presence of oxygen, gas was added, giving the wine a pearly side, and a dense vegetal technique stopper was used.