Hiro Rosé

The wine is made in true Provençal style. Dry and fruit driven, the wine is made from 80% Grenache and 20% Cinsault. Grapes are hand harvested early morning at around 22.5 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. One day of juice settling followed by racking before spontaneous fermentation at 14°C for approximately 20 days.

Winter 2024 saw an extraordinary level of rainfall, almost double the long term average and plenty of cold days allowing the vines plenty of rest and ensuring well-stocked water reserves. The growing season was characterised by lower than average temperatures and a relatively dry spring contributing to low disease pressure. Summer 2025 saw moderate temperatures with a couple of heat spikes which allowed picking in near perfect conditions with cooler mornings allowing fruit to be harvested in an ideal way. Cooler evenings in particular helped preserve acidity and slow ripening which supported flavour and phenolic development.

The wine is matured on fine lees for an additional 7 months with a regular batônnage before the final blending and bottling. Approximately 20% was fermented in a 2 year old 500 litre Baron French oak barrel and stirred on the lees until filtered.