WINEMAKING
The different grape varieties are harvested by hand and separately when the optimum ripeness is reached for each. The grapes are destemmed, cooled to 8°C and sent to the press to extract the rosé must. The red Grenache and Mourvèdre grapes are gently pressed, simultaneously with the white Vermentino and Viognier grapes (co-fermentation). The juices are then filled 100% into new barrels for fermentation and maturation.

TASTING NOTES
The first impression this wine delivers is the surprising one of relating more to a white wine than a rosé. The bouquet offers notes of crushed strawberries, sweet spices, very floral notes of violet
and hawthorn. The mouth is very powerful and generous, the grain is velvety and with a revitalizing freshness. The wine is built on tension and stamped with a brilliant salinity.

WINE AND FOOD PAIRING
To be enjoyed at 12-13°C with hot and savoury starters, fish, poultry and fresh cheeses