Grape varietiesCinsault, Syrah, Tempranillo, Cabernet sauvignon, Carignan, Grenache, Marselan, Cabernet franc, Mourvèdre.VinificationBled rosé (rosé de saignée). After destemming, berries are sorted on the optical sorting table, placed in tanks, then the juices are immediately bled. Static debourbage by refrigeration at 5 degrees, then alcoholic fermentation at a controlled temperature of about 14-16 degrees. After fermentation, wines are stabilized with regard to proteins and tartaric acid. No use of wood shavings.BottlingBetween 2011 and 2012.Optimum tasting temperatureBetween 5 and 7 degreesServiceServe chilled in a glass.Conservation conditions in the cellarOptimum tasting date and ageing potential3 years of ageing potential. In order to preserve the freshness of the product, it is recommended to consume it as soon as possible.Changes in colour and depositsOver time, the colour might turn into a light orange. In very rare cases, tartaric precipitations can form in the bottles.