Côtes de Provence Rosé
Varietals: 40% Grenache, 30% Cinsault, 20% Syrah and 10% Tibouren
Soil: Granitic sand topsoil on base of gneiss.
Vinification Methods: All fruit is destemmed. The rosé is made entirely from direct pneumatic press juice. Fermentation takes place in temperature-controlled stainless steel tanks. No malo-lactic. The wine remains on its fine lees for 5 months in temp-controlled inox tanks before being filtered with kieselghur.