Made from old vines used to produce red wines, with yields of less than 45hl/Ha. Selected indigenous yeasts. This rosé is the opposite of the fashionable ‘thirst-quenching rosés’ and is intended to be a ‘real wine’ for wine lovers. This ‘old-fashioned’ rosé is made by bleeding the main red vats in the cellar. It is matured for two months on its lees.
Contrary to popular belief, rosé can be aged in a cellar.