ROSÉ DE SAIGNÉE

BLENDING
50 % Cinsault, 45 % Grenache, 5% Mourvèdre

TERROIR
Clay/Limestone soil, plots with north exposure, more than 35 years old vines on a hillside

VINIFICATION
Manual harvest in early September. Complete destemming, and soft crushing. Alcoholic fermentation with natural yeasts at 12°C to 14°C

Put into an inox tank for 7 hours before bleeding. No fining. Bottling in March after a soft plate filtration.

FOOD AND WINE PAIRING
This wine is a gastronomic rosé meant to be enjoyed around a meal. It has a great aromatic structure with a lot of character. It can be paired to perfection with a wide variety of dishes, such as French bouillabaisse, tapenade, saffron pawns, grilled fish and Asian cuisine.

AGING
Drink within a year, or keep two to three years for more complexity.