An appealing, grapefruit shade of bright pink. Rich on the palate, with an attack of wild strawberries and fresh red fruits. Ample-bodied and elegant.
 

Harvested when optimally ripe, the grapes are crushed, then placed in vats and macerated for a few hours, as is customary for a “bled” rosé. Once the juices have been clarified (a process called débourbage), alcoholic fermentation is conducted at controlled température (16-18°C). A small amount of clarified juice (5-10%) is vinified in new oak barrels (barriques and demi-muids) on fine lees, to impart greater complexity to the final blend. To achieve a wine of more ample freshness, malolactic fermentation is not performed.

This rosé could advantageously replace a light red wine, and combines well with exotic dishes but also gutsy meat dishes (lamb shank, Provencal daube stew).