France, Côtes de Provence AOC
Cinsault, Grenache
Certificates
Alcohol
12.5%
Analytical data
brut
Vinification
A rosé wine is produced by direct pressing and then matured. Once bottled the second alcoholic fermentation or “prise de mousse” is induced by adding the liqueur de tirage (wine yeast and juice that has been kept cold since the harvest)
Maturation
TRADITIONAL METHOD
