The stalks are taken off. All the grape varieties are fermented separately. Short maceration to keep the great color.

Approximately 2 weeks of fermentation between 59°F to 64°F depending on the required aromatic profile.

Aged 5 months in tanks with thin lees. Blended by tasting.

The rosé TSH has a beautiful pale and bright dress in the salmon reflections.

The delicate nose reveals notes of fresh fruits to the exotic nuances, with hints of citrus fruit.

The mouth is refreshing and has a nice lingering aromatic