Grape varieties: Syrah, Grenache, Cabernet-Sauvignon.

Harvesting and vinification: Harvesting takes place at dawn to preserve freshness. Destemming and crushing of the berries follows. The saignée (bleeding) method is used for this complex rosé. This consists of racking the juice from a vat that has started skin contact. Vinification in vats regulated between 13°C and 18°C. Transfer to 3 year old barrels. Stirring for over 5 months (suspension of the lees gives the wine its aromatic complexity). At the 10th month, the wine is lightly filtered, bottled and cellared for a couple of months before being made available.

Wine-tasting notes: Intense colour, a dry wine, rich and full-bodied with secondary aromas and long finish.

Tips : A wine with good character – marries well with regional and traditional recipes. Barrel maturation allows for good ageing (from 3 to 5 years). Serve chilled.

Association Food and Wines : see our recipes.

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