ROSE 2007
Our rosé is made of 70% of Syrah and 30% of Grenache. Syrah brings fruit and colour while Grenache brings roundness.
Grapes are gathered in at the end of September, at dawn, in order to put them into vats when the temperature is the lowest as possible. Before putting the grapes into the vats, the latter are filled with carbon dioxide to avoid an oxidation of the juice.
Syrah and Grenache are both gathered in the same day and are put into vats together.
This rosé is made according to the “Vin d’une nuit” method : that is to say that the grapes and the juice are let in contact from 12 to 24 hours before we empty the vats. We only keep this must, which is called “drop juice” without any press added.
To avoid bad taste, we make a decanting at a low temperature (between 7 and 8 °C) to get rid of impurities.
The wine is made into an inox vat whose temperature is controlled in order to moderate/to restrain the fermentation and to extract the fruit taste the most as possible for almost 2 weeks.
This Rosé is bottled in February and a bit of carbon dioxide is still kept to magnify the feeling of freshness, this light sparkling you can feel on the tip of your tongue.