Grape Varietals Carignan and Grenache Gris.
Winemaking A wine obtained by bleeding after a short period of cold maceration. Afterwards, sedimentation and fermentation are done at a low temperature (18°C). The wine is racked-off to avoid malolactic fermentation.
Maturing After being fined and stabilized by refrigeration it is quickly bottled to preserve its freshness and aroma.
Taste A salmon-pink wine, with a grey undertone, a nose of small fruits, vine flowers, peony and a touch of jasmine. Fresh and light, it is vivid, elegant and harmonious and can only lead to a truly cheerful palate.
Ageing To be drunk before the next harvest. Why should one waste its youth?
Serving A spring and summer wine, it goes very well with light meals composed of vegetables, fresh salads, white meats or fish. It can also be drunk as a thirst quencher. To be served chilled at –8-10°C.
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