Description

The parcels for the rose are always the same, but the combination is always different. 30% Grenache, 25% Syrah, 20% Cinsault. 10% Carignan, 10% Vermentino, 5% Clairette. The wine was produced through direct pressing, partially destemmed. Certain varieties went through a cold maceration for 8 to 24 hours before being pressed. Cold clarification and natural fermentation between 64 and 73F. Gravitational work in the cellar as often as possible.