This rosé, with its colour between candy and salmon pink, is characterised by its freshness on the nose and in the mouth.

Production :
Production is generally between 12,000 and 16,000 bottles per year.

Vinification :
Usually produced using two winemaking methods – the direct press method for the merlot and ‘bleeding’ for the cabernet sauvignon. The selection of juices is made in accordance with our objectives for pronounced aromas and a light colour.

Food pairing:
A lovely easy-drinking wine that should be served chilled with barbecued food and cold meats. It can also be enjoyed as an aperitif.

Ageing potential:
Should be drunk young, preferably within two years.