Grape Variety: Cabernet Franc and Cabernet Sauvignon
Soil: Alteration of schist, Clay-limestone
. Harvested by machine when fully ripe;
. Skin-contact in the press for 2 to 4 hours under neutral gas (CO2) to keep the flavor and color potential;
. Temperature-controlled alcoholic fermentation at 15°C;
. Fermentation stopped when around 35g/l of residual sugar is left using a cross-flow filter (which limits the amount of sulphites needed);
. Blending and bottling in spring.
Crisp rosé color with cherry and purple nuances;
Expressive scent of baked red fruits (strawberry and raspberry) and floral notes of rose with a tonic and spicy finish;
Flattering taste with an intense sensation of smoothness and sweetness. Fresh back palate with sweet candy taste.
Usually served as an aperitif, this wine will also match with:
. Exotic salads ;
. Spicy Mediterranean dishes;
. Bitter-sweet Asian food;
. Red fruit desserts (pies, fruit salad).
4 to 6°c.
2 to 5 years
Gold Medal , Concours des Vignerons Indépendants 2014
Bronze Medal, Concours des Ligers 2017