Production : From about 1 hectare, selected from among our total of 43 hectares.
Grape variety: Cabernet franc predominates in this “bled” Rosé (see Vinification), though often blended with Merlot.
Cultivation: Knowing that ripe and healthy grapes have the most taste, we prefer that they reach maturity after short pruning, careful control of the yield from each vineyard section (disbudding and a “green” harvest - reducing the number of grape bunches), and thinning out the leaves on each side of the row to give the grapes more exposure to the sun.
Harvesting: Determining the maturity of each grape variety by tasting tests and the colour and maturity of the seeds, then machine-picking. Checking the grapes on the sorting table.
Vinification: Ours is a “bled” rosé; i.e. the must is “bled off” after skin contact in a vat of red wine at the start of the maceration period. The grape juice is first fined by cold decantation (2 deg C.), then fermentation is started with yeasts chosen to reveal the grapes’ aromas. Fermentation lasts about 10 days, at a controlled temperature of 15 to 17 deg. C. The rosé is then matured on its lees for 6 to 8 weeks, before being bottled, under inert gas.
Bottling: Carried out at the Château de Tiregand with our own equipment; the bottles are then stocked in an air-conditioned chai (winery).
Tasting notes: A beautiful colour, with flashes of salmon-coloured. After exposure to the air, this wine has a fruity l “nose” with scents of grape fruit and rasperry. It is quite sweet in the mouth, with a lot of fruit, and goes perfectly with cold entrées, delicatessen, and barbecues of any kind.
Keeping: 2 years.
Sizes available: In bottles
Presentation: Flat cartons of 6 or 12 bottles, wooden cases.
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