Place of Origin: France
Elaboration: The grapes are picked and pressed. During this operation, the pulp will macerate with its skin; it will give the wine a slightly rosy colour. The must is spared from the lees, the alcoholic fermentation will be set at a low temperature (18°C) to obtain fermentation aromas called amylic. The wine is then rapidly racked and filtered. The bottling respects the wine, with a slight filtration and nitrogen inerting.
Tasting: Red fruit aromas, slightly acid and fresh
Taste with: Aperitif, fresh vegetable salad, fish carpaccio, grilled meat and vegetables, fruit salad