Hiro Rosé

The wine is made in true Provençal style. Dry and fruit driven, the wine is made from 86% Grenache and 14% Cinsault. Grapes are hand harvested early morning at around 23 balling. The winemaking process is executed in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 5°C with approximately 3 hours skin contact gained during a light pressing. Two days of juice settling followed by racking before spontaneous fermentation at 14°C for approximately 20 days.

Winter 2023 saw above average rainfall and plenty of cold days keeping the vines dormant. The growing season was characterised by average temperatures and regular rains until November. January and February was hot and dry which allowed picking in near perfect conditions with cooler mornings allowing fruit to be harvested in an ideal way. Rosé grapes were harvested under great conditions in February.

The wine is matured on fine lees for an additional 8 months with a regular batônnage before the final blending and bottling. Approximately 20% was fermented in a 2 year old 500 litre Baron rench oak barrel and stirred on the lees until filtered.