Grape varieties: 60% Tibouren, 40% Cinsault.
Vinification: Destemmed, then crushed. Cooling by tubular exchanger.
Low temperature pre-fermentation storage for aroma extraction. Fermentation for 3 weeks at low temperature with thermoregulation control.
After alcoholic fermentation, aging on fine lees.
Tasting Notes:: Light pink color with salmon reflections. Fresh attack, evolution on
notes of white flowers.
Food & wine pairing: To taste between 8 ° C and 10 ° C, A festive wine that will accompany grills, dinner aperitifs and evenings with friends.
