Our rosé wine is made from the first-press must of the Syrah grapes. The must is extracted from the vats where the grapes are crushed and left with the skins for 24 hours. Clarification by gravity is then carried out for 2 days and the must is progressively incorporated into the fermentation vats for 1 month at 15ºC. After fermentation, the wine is pumped-over to eliminate the gross lees and left to age over fine lees in stainless-steel vats. The lees are stirred manually in order to conserve the natural CO2 produced during fermentation, which adds to the wine’s freshness. Two weeks before bottling, we stop stirring the lees to allow the wine to clarify by gravity before bottling.
Raspberry in colour, with violet nuances, very characteristic of the Syrah grape variety. Fresh on the nose with aromas of red berries and a hint of wild red cherries as well as pleasurable confectionery notes. Intense, long, and fruity in the mouth. Its natural sparkle makes if fresh and long-flavoured. A well-rounded wine.