Each variety was harvested at optimal ripeness. The grapes were destemmed, cooled to 8°C and gently pressed to extract the desired level of rosé colour. Only the first pressed juice was vinified. The must was cold-settled and fermented in stainless steel tanks at low temperatures, lasting 15 to 30 days. Vinification focussed on colour extraction and aromatic purity. The wine was gently fined and bottled early to preserve its aromatic, fruity character.

A delicate pink rosé delivers red berries, blackcurrant and wild strawberry aromas. Harmoniously balanced, the refreshing palate of citrus and grapefruit is layered with delicate spice and a touch of violet.

Grape
Grenache 80%, Cinsault 20%