Perle De Rosé

GRAPES:
Syrah and Grenache Noir.
The qualitative will requires us to yield less than 20 Hl/ha Annual production: 120 to 300 bottles.

TERROIR:
At an altitude of 100 to 200 meters, the clay-limestone hillsides face south.
The highest plots have pebbles on the surface while the lowest plots benefit from alluvial soils.

HARVEST AND VINIFICATION:
A selective and rigorous sorting is carried out during the manual harvest. The grapes are picked up in 10 kg crates which are stored in a cold room for 12 hours. After pressing, the juice is placed in vats with cooling for 2 to 3 days to separate the coarse materials from the fine juice. Then the temperature rose to 17°C and allowed the indigenous yeasts to begin fermentation. The fermentation started, the juices are put in barrels for 10 months.

ADVICE FROM THE WINEGROWER:
During the aperitif, its beautiful dress will seduce in the reflections of the sun. The cocoa nose has aromas of very greedy wild red fruits. The aging in barrels (not marked at all) gives it fat and a nice sweetness.
Perle de Rosé can be served chilled (14/15°C). It can be drunk as an aperitif, with sweet savory dishes, with white meats, cold cuts and salads.