A rosé made the way Pierre used to make rosé 30 years ago. We employ the saignée method using beautiful ripe grapes, which will then be used to craft the reds. This atypical rosé is off the beaten tracks yet easily finds faithful followers. Only 2000 bottles are made per year.
How we make it
100% Grenache noir grapes from the Causse de Montpeyroux.
Aged (matured) 6 months in concrete vats on fine lees
How we drink it
On its own, for the apéritif or served with an assortment of tapas. Great with grilled meat but try it with salmon, whether it be raw, smoked or grilled, served with sautéed veggies or a veggie salad.
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