The rosé wine is made from Syrah grape must obtained from aged grape must.
Round-the-clock skin contact.
It is then clarified for 2 days and gradually incorporated into a continuous fermentation process, which is kept at 15°C for one month. Once fermentation is complete, the wine is decanted to separate the thick lees and then aged on thin lees in stainless steel tanks. The lees are stirred by hand to retain the natural CO2 produced during fermentation, which gives the wine its freshness. Two weeks before bottling, the batonnage is stopped to allow the wine to statically clarify.
Raspberry-coloured wine with purple hues of the Syrah variety. Fresh nose with aromas of red fruits and hints of cherries, with a pleasant touch of sweetness. It has an intense fruity flavour and a long aftertaste. Its natural spiciness gives freshness and makes it long-lasting.