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Cinsault 50%, Grenache noir 40%, Syrah 10%
Hand-picked on 08/28/24, hand-sorted in the vineyard.
Direct pressing of whole bunches up to 1.2 bar.Base de cuve with indigenous yeasts. Fermentation at 20°C for 1 month. Malolactic fermentation done.Aged on lees for 4 months with stirring before racking.
Not fined. Bottled on 02/03/25 (fruit day).
3 biodynamic practices in the cellar
Press Review: the 2023 vintage obtained: 92/100 - Favorite Le Figaro - Summer Rosés 2024 91/100 Bettane et Desseauve
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