Grape varieties : Cabernet-Sauvignon, Grenache, Syrah, Cinsault.

Grape harvest and Vinification : Harvest at dawn to preserve freshness. Destemming and crushing before pressing. The direct press and saignée (bleeding) methods are chosen depending on the grape varieties and vintage. Vinification takes place in vats regulated between 13°C and 18°C.

Blending and bottling : Blending of the three grape varieties is defined during a tasting at the beginning of January. The specific character and the quality of the wine are the criteria that determine its blending. Stabilisation and a micro-filtration precede bottling.

Wine tasting notes : Brilliant colour, the seduction of this rosé rests in the meticulous balance of its freshness, its aromas and its fullness.

Tips : To drink within the year for its freshness. Serve chilled between 10°-12°C.

Association Food and Wines : see our recipes.

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