Our rosé wine:

Musts bloodletting realized on the vinification of our red wines are fermented in vats for 1-3 weeks depending on the vintage.

We get a "claret" style of wine with a dark pink color, a mouth with a light structure and intense aromas of red fruits. We put bottled in the spring following the harvest, with a hint of carbon dioxide (light beading) that strengthens the feeling of freshness provided by this companion for summer meals.