Rosée d’une Nuit 2014 A.O.C VENTOUX
Grape Varieties: Sinsault 40%, Mourvedre 30%, Syrah 20%, Clairette 10%
Wine making method: Syrah grapes are left ‘bleeding’ (natural crushing) for one night. The other varieties are pressed directly and fermented at cool temperature (between 8 to 10°C) for a month and a half. At the end of the fermentation process, we incorporate fine lees to give it a richer taste.
This Rosé wine goes very well with a starter or grilled meat.