Vinification
釀造過程
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Grapes are blended at reception after a selection on table in the winery. A direct light pressing (pneumatic press) follows. Part of the juice originates from bleeding, in particular for Grenache. Cold settling overnight at 10°C. Alcoholic fermentation in stainless steel tanks at a low temperature between 16 – 18°C. No malolactic fermentation to preserve the freshness. Maturation on fine lees with regular stirring in stainless steel vats for 6 months. Bottling in March, April of the year following the harvest.
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Tasting Notes
酒評 |
“Fruity and Round”
Colour – Vibrant grenadine with purple hues.
Nose – Subtle aromas of summer fruits and red berries.
Palate – A fresh and fruity wine with strawberry and red fruits notes. The balance between a nice fat and a nice liveliness is perfect. Notes of citrus fruits, sweet almond and red cherry on the finale.
Food Pairing :
Serve at 9 or 10 °C.
Serve as an aperitif or enjoy with pistou soup, tabbouleh, anchovy paste, aïoli, tuna and olives salad, cured meats or cold chicken salad.
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