AOC Côtes de Provence
Grape varieties: Cinsault, Grenache, Cabernet Sauvignon and in little percentages Carignan, Tibouren, Syrah, Mourvèdre
Winemaking : The wines are vinified separated and the temperature kept down, not exceeding 15° - 16°C, after letting the must settle. A second fermentation: malolactic, is avoided to ensure the crisp vitality of the rosé
Tasting Notes:This rosé is typically Provencal, to be enjoyed as an aperitif or with summer cooking’s as well as with Asian and Oriental dishes.