The initial strawberry on the nose recedes to reveal fragrant rose and soft fruit. This follows through to the taste and is tempered by a refreshingly crisp dryness.
The quest for greater acidity and lower alcohol in a (traditional) rosé means harvesting early, with a risk of the grapes not yet having reached phenolic ripeness. Selected bunches were crushed, allowed but a chilly hour or two of skin contact and then slowly drained and the free-run juice cold-fermented for 6 weeks until completely dry. That’s it — nothing else apart from resting in old oak for a few months, conforming to our policy of minimal intervention.
Bunch selection in vineyard. Destalked and lightly crushed, the juice allowed to slowly drain overnight. Inoculated with commercial yeast and fermented dry in 6 weeks. Rounded off in 2nd& 3rd fill French barrels.
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