Cinsault, Grenache, Syrah
The grape varietals are fermented separately in stainless steel tanks. After fermentation the blending of the rosé cuvée takes place followed by two or three racking’s to ensure the new wine is crystal clear. The wine is then bottled in January.
Freshly cut watermelon, ripe peach aromas and floral notes lead to a palate alive with wild strawberries and hints of mineral notes. Crisp acidity and a refreshing finish.