Winemaking methods :
Each grape variety is harvested and vinified separately. The harvest is carried out respecting technical criteria in search of the perfect balance between the P.H.; total acidity and phenolic maturity in the must. The bunches of grapes are destalked. The harvest is cooled before being crushed. The grapes are crushed in a pneumatic wine press at a low pressure. The juices obtained from the first pressing are rigorously selected and the lees are left to settle at a constant low temperature of 15°C. The temperature of the stainless steel vats is controlled during alcoholic fermentation (17°C). The wine is racked after alcoholic fermentation and fined. After having blended the wine from the different vats, a cooling technique is used to prevent any sediment formation later on once the wine has been bottled. The wine is then filtered and bottled mid February.

Tasting notes :
A vivid salmon-pink hue. An harmonious noise with aromas of fruit stone, melon and white blossom (honeysuckle). On the palate, the floral hint appears again along with strawberry and raspberry. Excellent length. A marvellous wine to be served with food of Mediterranean cuisine.

Match with food :
Small stuffed vegetables ; pan-fried vegetables.

Will keep for 3 years.

Serve in between 10°C and 12°C.