Muse Night is obtained using the same formula as Muse Day, with the difference being the residual sugar left in the wine after fermentation. So, the grapes are picked from the sunniest plots of the vineyards, with slightly alkaline soils, at an optimal time to achieve a perfect balance between the degree of ripeness and freshness. The pale salmon pink colour is obtained by maceration of red grapes - a light infusion of the berries to extract taste, aroma and colour, but without extracting the tannins typical of these red grapes. The fermentation and conditioning of the wine are done at low temperatures, without much intervention, to keep the primary aromas of fruits and flowers unaltered. Thus, this rosé does not come into contact with oak or oxygen, but the wine is bottled immediately after stabilisation. The result is a rosé capable of conveying the character and purity of the aromas of freshly picked grapes.