Côtes-du-Rhône DOMAINE DE BEAURENARD rosé
Grenache, Syrah juice and Cinsault.
The grapes are destemmed, gently crushed and vatted as for a red wine, and vinified by “bleeding”: the juice stays in contact with the skins for 24-36 hours to fix the wine's “terroir” character and its fragrances.
It is then racked and fermented at low temperature (19°C) to protect its aromas.
To find out more about this wine:
grenadine with a delicate peach note on the nose. The palate
is fresh, soft with a very nice salty finish.
Technical sheet (in pdf)