Côte des Roses

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The harvest is mechanical with an on-board sorter. The grapes are destemmed, cooled to 8°C and sent to the press to extract the rosé must. Particular attention is paid to the pressing process so as to preserve only the highest quality juice. The juices are then settled more or less according to the desired aromatic profile. Fermentation lasts between 15 and more than 30 days depending on the degree of clarification and temperature applied. The particularity of these vinifications lies in the attention paid to the colour and aromatic purity of the wines. Finally, after a light fining, the wines are bottled quite early to preserve their fresh and fruity character.

The different grape varieties are harvested separately with the aim of reaching the optimum maturity for each one. Vinification is therefore regulated in such a way as to respect the specific characteristics of the grape varieties and the capacities of the terroirs.