Production

Ripened under the Mediterranean sun of southern France, then harvested at the precise point where ripe fruit and fresh acidity are perfectly aligned, Grenache and Cinsault – two traditional French rosé varieties – are vinifed using the classic rosé-de-presse method. This involves a short maceration followed by gentle pressing to obtain the pretty colour of this sweetly-fruited, carefully balanced rosé blend without extracting unwelcome tannins.