The vines are cultivated, using sustainable agricultural methods. The vineyard is certified HVE3 which officially recognises the environmental performance of winegrowers, including biodiversity conservation, plant protection strategies, managed fertiliser use, and water resource management. The vines selected for the wine are approximately twenty years old. Planted with an easterly exposure, ripening is slow and gradual. The vines are partially thinned in July to maintain good health throughout the growing cycle and obtain good maturity. 80% of the grapes are grown on a limestone terroir locally referred to as Caillottes.

This rosé was produced using two methods. 60% of the wine came from direct pressing and 40% from bled juice. The bled juice was drawn off after a light maceration to obtain the desired salmon colour. After settling for 12 to 24 hours, the must was placed in stainless steel, temperature controlled tanks, where fermentation took place at between 15 and 20° C. At the end of fermentation, the wine was racked to remove the first lees. To preserve the freshness, bottling was carried out early in the year after clarification and stabilisation.

Tasting Notes 

This salmon pink wine has a powerful bouquet that combines red berry fragrances of strawberry, cherry and redcurrant, with spicy nuances. Beautifully balanced freshness and smoothness are complemented by a lovely full character. The floral and fruity aromas nicely line the palate and the finish is light and long.