Le Rosé 2017
Direct pressing, fermentation at low temperature (10 to 12 °) for 1 month with secondary fermentation called malolactic.
Clay-limestone, 60 – 80 year old vines. Traditional Tillage, Mechanical and Manual, Without Uses of Chemicals (Organic Farming). Hand-picked grapes, sorting in the vineyard and cellar.
Salmon color, beautiful elegant dress, very fruity on citrus fruits, fine, minty on the finish, long on the palate.
Could be served as an aperitif, but also paired with a meal, barbecue and with light cheese.
7°- 9°C / 44°-48°F
750 mL / 1.5 L