The grape varietals are harvested separately, destemmed, and then go directly into the press bladder. Maceration occurs for the next few hours.This time allows cold settling to be complete before inoculation of selected yeasts.The grape varietals are fermented separately in stainless steel tanks.After fermentation the  blending of the rosé cuvée takes place followed by two or three racking’s to ensure the new wine is crystal clear.

2021 Rosé Vintage

On the cool uplands of northern Provence, at 250 to 270m, a blend of Cinsault and Grenache with a touch of old vine fruit from Syrah and Cabernet Sauvignon are grown to make the rosé.The clay and limestone soils further emphasise the freshness and acidity and result in a long slow maturation season and harvest dates around a month later than those on the coast.A Combination of south east and south west exposure gives full phenolic ripening.

 Tasting: Freshly cut watermelon, ripe peach aromas and floral notes lead to a palate alive with wild strawberries and hints of mineral notes. Crisp acidity and a refreshing finish.