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The parcels of land that are the coolest – thanks to their deeper soil or shorter hours of direct sunlight under the shadow of the Albera Massif – are chosen for this wine. The cultivation techniques we use privilege the retention of foliage around the clusters so that they are less exposed to the sun, preserving the coolness of the grapes. The maturation process is closely monitored, because the weather can be quite hot at the end of the August, leading to a rapid increase in the fruit’s sugar content. These plots are only harvested in the morning, so that the grapes are as cool and fresh as possible when brought to the wine maturation storehouse.
Once sorted, the berries are separated from their stems and drop-loaded into the press. The juice is gradually extracted and tasted at regular intervals. After clarification, fermentation begins under very strict temperature controls. This phase lasts some two to three weeks. Rosé wine maturation occurs exclusively in vats over the course of a few months, with bottling in February / March of the next year so that the new vintage will be available in the spring.
In the tradition of rosé wines from the Roussillon Region, this wine has a bright color with hints of raspberry tones. Its nose is dominated by notes of fresh berries, like strawberry, plus white fruits. The balanced mouthfeel is dominated by a slight sweetness and mellow spicy notes. The Syrah adds a touch of freshness, with an overall result that is both delightful and refreshing.
|Ambient temperature||15° - 16° C|
|Durability||4 - 5 years|
|Production||15 000 bottles|
|Encepment||Grenache noir, Mourvèdre et Syrah|
|Hl / Ha||40|
|Food and wine pairings||Charcuterie, grilled meats, legs of lamb, beef filets, grilled rib-eye steaks|
|Appellations||Côtes du Roussillon|
|Type de vin||Vin Rouge|