This rosé is made by bleeding, after a maceration of a few hours, giving the wine a lot of volume in the mouth and by direct pressing bringing finesse to the nose. After settling the juices, fermentation is carried out in vats at a temperature of between 18 and 20 °C. The wine thus obtained is then aged on fine lees a few months before the blends preceding bottling.

Tasting Notes:
Complex nose combining exotic fruits and floral aromas. Ample on the palate with subtle flavours.