To maintain freshness and minerality, the hand selected grape bunches are pressed immediately (after a maximum of 5hours premaceration) and fermented in style Blanc de Noir, temperature controlled in steeltanks, with only their natural yeasts.
The Rosé has clarified itself naturally and can be brought to the bottle without implemented clarification methods, to maintain its full flavour.
Of salmon rose colour, Matilde presents a fruity nose of rasperry and violets.
Fresh, fruity and slightly tannic on the palate, it finishes off with a lingering minerality.
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