The rosé wine is an intermediate type between white and red wines, obtained without maceration between pellicular and wine maceration. According to the Technical Institute of Wine in France, rosé wine is produced by fermenting grapes with both colored and colorless skin or very slightly colored pulp.
A wine that starts from dried rose petals to grow thence sweet cherries, licorice and vague vegetal notes.
Fine and elegant, refreshing and with an appearance of accessibility, it is a rosé suitable for all types of enthusiasts, offering both complexity of red wine found at the beginning of life but also the ease of use required by less savvy consumers. It sounds simple, but any attempt to study it quickly reveals a game among flavors of red fruits (cherries, raspberries, strawberries), floral nuances and mineral accents from effervescent calcium area.