WINE-MAKING PROCESS
Part of the juice in the vat is separated, then clarified, to
be made into wine at 18°. It has to do with transforming the
sugar into alcohol. The wine is then quickly bottled to keep a
maximum of freshness.
GUSTATORY CHARACTERISTICS
The rose-petal colour hides a berry-fruit nose, fresh and
fruity. On the palate, freshness and vivacity, with a slightly
acid finish.
SERVE WITH:
Assorted cold meats, meat, throughout the meal, ideal for your
grillades this summer.
WINE-MAKING PROCESS:
In order to extract the maximum of varied flavours, the grapes
are steeped for 12 to 24 hours. The vintage is then placed in
a pneumatic press, which allows a progressive extraction of
the juices. With the aim of preserving the aromatic potential,
the must is vinified at 18°C, followed by aging on dregs for
four months.
GUSTATORY CHARACTERISTICS
Very typified grapes which, at the beginning, release a note
of blackcurrant bud. After airing, citrus fruit flavours (yellow
grapefruit, orange bark and boxwood, blackcurrant bud). Lively
mouth, lovely freshness, return of the fruit taste in mouth.
SERVE WITH
It is perfect with entrées, fish and shellfish, as well as
with goat cheese.
