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pale salmon colour.
it provides a mixture of bright red fruits, predominately strawberry and raspberry with grenadine aromas and some delicate peach notes.
frank attack with refreshing acidity. Light and crisp with subtle minerality to complement the red fruit aromas. A light, cleansing finish. Served around 10°C, the wine would match perfectly barbecues and Mediterranean dishes.
Shallow fersialitic soils derived from quaternary alluviums of clays, on shales and siltstones (primary age) with inclusions of quartz.
The grapes are whole bunch pressed to obtain high quality juice at low pressure and reduce the extraction of colour. The juice is cold settled without enzymes, retaining a high level of turbidity. Fermentation takes place at a low temperature with natural yeasts.
The wine is bottled soon after fermentation, revealing the primary fruit and retaining the natural carbon dioxide.