Cold maceration on the skins for several hours prior to fermentation at a low temperature. Grapes for this "rosé de presse" are pressed and the free run juice separated. After fermentation the wines are left on their lees for three weeks with regular 'batonnage', improving the aromas. The wines do not undergo malolactic fermentation so as to preserve their acidity.
Delicate pale onion skin in colour with strawberry fruit aromas and an appealing herb-spiked nose. The delicate palate is pretty with red fruit and roship characters backed by gentle acidity. The finish is long and complex and with just a touch of aeration really shows its class. As always, a food wine par excellance.
