"Around 62% Mourvèdre, 21% Cinsault and 17% Grenache, from vines planted on southwest facing hillsides, with clay/limestone soil. The grapes are hand-harvested, after which the bunches are cooled down to 50C for a two day cold soak in order to extract fruit, color and aromatics. The juice is then racked off and the grapes are pressed to stainless steel tanks. 10% of the wine is saignée, the rest come from grapes treated as for making white wine. Following a cool fermentation (18C or 64F) during which the malolactic is blocked, the wine is fined and bottled. By law, Bandol rosé cannot be sold before March 1st following the harvest.Classic Provençal rosé with expressive tree-fruit and citrus aromas (peach, nectarine, grapefruit, dried orange zest), enhanced by a touch of spice. On the palate, the attack is round and fresh, the wine is structured and complex, with citrus and red fruit notes. Persistent, salivating finish that combines finesse and character. Around 5850 cases produced." - IMPORTER NOTES
