After gentle pressing and raking of the must during 48 hours, the fermentation is carried out with controlled temperatures between 14° and 16° in order to preserve the aromas followed by stirring of the lees during 6 months to enable more volume.

Colour : Brilliant and clear (Moor Grouse’s eye).
Nose : Delicate, with an odour of candyfloss Blackcurrant-and White currant.
Mouth : The amylic aromas overflow the taste buds and the structure is fine and round. One is left with a pleasant and harmonious final taste with just enough freshness to give a thirst quenched sensation.

The black grapes are vinified as for white wine after slight pressing in order to obtain a pink must.

 

From 1 to 3 years depending on the vintage year.

This wine goes well with eggs, cold meats and salad with a special mention for barbeques and Asiatic dishes. To be served at 10°.