Winemaking:

Made from vineyards planted in sandstone soils with a high clay presence which adds the concentration to otherwise a light and pretty Rosé wine. In the cellar there was only a couple of hours of skin contact in the press and from there the juice underwent extended cold settling and cold fermentation. After fermentation the wine spent 2,5 months on the lees before bottling. Fun fact: a drop of Colombar was added at juice stage to add some freshness and zip on the aftertaste.