Manual harvest using small crates; first quality control check at the vine and again when filling the press.
Harvest stored in a cold room. Whole bunch pressing. Grape varieties vinified separately in thermo-regulated stainless steel tanks. Cold stabilisation and settling. Alcoholic fermentation maintained between 16 and 18°C.
In thermo-regulated stainless steel tanks for five months.
Colour: pale salmon-pink. Nose: rose petal and white peach aromas. Palate: silky, textured, with peach and strawberry notes that gather towards a long finish with a hint of salinity. Food matches : The balance between tension and roundness in this rosé means it can be served at 10°C as an accompaniment to tapenades, as an aperitif or with fish and chicken dishes. Alternatively, try with goats cheese and a sprinkling of redcurrants.