Average age of vines 40 years. Sand and clay terroir.
The picking, entirely manual, is followed by systematic sorting in the vineyard. The estate has been certified organic since the 2012 vintage.
This rosé is made by direct pressing to preserve its pale hue and fresh fruit notes. Cold settling is carried out, then alcoholic fermentation is controlled at 16C in stainless steel tanks. Malolactic fermentation is omitted to retain maximum fruitiness and freshness.
Racking is carried out after alcoholic fermentation to ensure that only fine lees remain during maturation in stainless steel tanks.
