The grape juice is protected from oxidation. A pneumatic press is used, followed by settling. The free- run and press juices are separated. Cold settling (48 hours).
Vinified in barrels and demi-muids
Fermented at controlled temperatures (17° – 19°C), no malolactic fermentation.0
Its vinification method gives this Côtes de Provence great character, complexity and length, putting it firmly alongside other gastronomic rosé wines. Its balance makes it an ideal match for Japanese cuisine.