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The wine
Annual production: 250,000 hl
Basic yield: 55 hl/ha
Grape varieties: Cabernet Franc and Cabernet Sauvignon
Dominant growing practices: Density of 4,000 to 5,000 plants/ha. Single or double Guyot pruning.
Residual sugar content: At least 10 g/l (can be really sweet on generous vintages).
Tasting
Sensory characteristics: Bright, crystal clear appearance of raspberry red or with glints of salmon pink.
Notes of small red fruits (strawberry, redcurrant), rose, English candy, with a fresh finale of mint and white pepper.
The ultimate wines for gourmands, tender rosés are round and mellow on the palate with a liveliness that compensates for the sweet sensation and refreshes the finish.
Serving temperature: 6°C
Ageing potential: Should be drunk in its early years, although certain generous vintages can hold surprises in store for several decades. |