Bled rosé (rosé de saignée). After destemming, berries are sorted on the optical sorting table, placed in tanks, then the juices are immediately bled. Static debourbage by refrigeration at 5 degrees, then alcoholic fermentation at a controlled temperature of about 14-16 degrees. After fermentation, wines are stabilized with regard to proteins and tartaric acid. No use of wood shavings.
Between 2011 and 2012.
Optimum tasting temperature
Between 5 and 7 degrees
Serve chilled in a glass.
Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting, at a constant temperature between 14 and 16 degrees and with a hygrometry of 50%.
Optimum tasting date and ageing potential
3 years of ageing potential. In order to preserve the freshness of the product, it is recommended to consume it as soon as possible.
Changes in colour and deposits
Over time, the colour might turn into a light orange. In very rare cases, tartaric precipitations can form in the bottles.