||35% Syrah, 50% Grenache, 10% Mourvedre
||The grapes are picked by hand at the maturity level being limited to 12° and with quite high acidity compared to the rest of the appellation because of our aim to obtain a fine and fresh Rosé.
||We systematically pick grapes off the bunch before pressing. The pressing cycle is very slow and light – We only keep the first two pressings, the purest, in order to reach a pale rose petal colour (The other pressings are systematically downgraded in second cuvées).
||The alcoholic fermentation happens slowly and steadily in open tanks (15 to 20 days). To be able to go through a steady fermentation, we maintain a constant temperature of between 20 and 23°C. We keep our Rosé wines in tanks until bottling in the spring following the harvest.
|| It is best served with poultry, salads and cold meats.