Presentation
Terroir
Semi-stony soils
Winemaking
Direct pressing, settling, then vinification in barrels. Daily stirring of the lees during the alcoholic fermentation, then during the maturation on fine lees in barrels for 4 to 8 weeks; regular tasting follow-up to determine the end of the maturation in barrels.
Varietals
Grenache
Cinsault
Cinsault
Specifications
Alcohol content : 12,5 % vol.
Advice
Serving
Served at 11/12 °C
Tasting
Pretty pale color. Intense and elegant nose of rose petal supported by a small note of marzipan and biscuit. The attack in mouth is supple and silky. Nice volume and sweetness accompanied by a very pleasant freshness. Pleasant and greedy wine.
Food pairings
Appetizer, will accompany a meal with meat, sautéed vegetables, cheese and dessert
