Presentation
Terroir
Selection of plots with the aromatic potential of ripe fruit.
Winemaking
Direct pressing. Winemaking allowing to exacerbate the varietal and fermenting aromas, and to bring a nice complexity. Light settling (300 NTU) at low temperature. Fermentation between 16 and 20°C.
Ageing
Aged on fine lees for four months and bottled in spring to preserve freshness.
Varietal
Cabernet franc : 100%
Specifications
Advice
Serving
Serve slightly chilled (10 - 12°C).
Visual appearance
A lovely pale salmon pink colour.
At nose
This rosé seduces by its intense and complex aromas of ripe red fruits (crushed strawberry), violets and citrus fruits.
On the palate
Full and vinous on the palate, with notes of grapefruit and iodine.
Food pairings
Pair this wine with fish rillettes, gazpacho, saffron fish stew, couscous, vegetable lasagne or barbecued meats.
