Harvested by hand. After a period of gentle maceration of 5 hours in the press, the must ferments at a controlled temperature of around 16-18ºc for 15-20 days. This allows us to preserve as much as possible the aromatic complexity and intensity of the grapes from which the wine is made. Once fermentation is complete, it remains in suspension with its fine lees for 12 weeks to accentuate the sweetness in the mouth. Before bottling, it undergoes cold stabilization. A beautiful pale Provencal pink color. A very pretty nose of flowers, especially rose petals, and almonds. The fruit aromas are also present, red fruits, wild strawberries as well as creamy vanilla notes.
On the palate, there is a soft and full attack, quite succulent, followed by a nice acidity which balances the first impressions of sweetness. The wine then develops beautifully with a tangy and refreshing finish. A nicely balanced rosé with surprising complexity.
Ideal with seafood, pasta, rice dishes and salads.