Immediately after harvesting, the grapes were destemmed and gently pressed. The must was transferred into temperature controlled stainless steel vats at 12 °C (54 °F) to favor natural clarification of the must. Alcoholic fermentation took place at a low temperature of 16 °C (61 °F) to preserve and enhance aromatic compounds. Calafuria was left to age on the lees in stainless steel tanks for a short period of time before it was bottled and released for sale.
Calafuria is a bright peach-blossom pink color. On the nose, Calafuria offers fruity notes of pink grapefruit, peaches and pomegranate that merge with delicate lavender floral sensations. Its palate is supple, bright with pleasant freshness, in perfect balance with its lingering aromatic profile and a delicate savory note on the finish