GRAPE VARIETIES Grenache 50%, Cinsault 30%, Syrah 20% PRODUCTION TECHNIQUES The grapes were destemmed and each variety was vinified separately. Gentle pressing occurred with a pneumatic press; only the free-run juice is used for our Rosé. The fermentation occurred at 17°C in temperature-controlled stainless steel for 3 weeks. The wine was aged on its lees with regular stirring for 40 days in new coated cement vats. During the ageing process we look at maintaining a maximum fruit expression and concentration thanks to regular pumping-over. DESCRIPTION Pale salmon color. Complex nose with cherry and strawberry notes evolving towards soft candied fruit. The palate is rich and smooth with ripe red fruits and a well-balanced acidity.