Grape varieties Cinsaut, tempranillo, syrah, mourvèdre, grenache noir, cabernet sauvignon, carignan, marselan and cabernet franc. Vinification: Rosé wine obtained by bleeding (2/3) and by direct pneumatic pressing (1/3) with a selection of the juices. Static pneumatic pressing (1/3) with a selection of the juices. 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. Optimum tasting temperatureBetween 5 and 7 degrees. Service: Serve chilled in an ice bucket. Bottles should be laid down in a place free from bad smells, with little lighting, at a constant temperature between 14 and 16 degrees and with a hygrometry of 50-80%. Optimum tasting date and ageing potential 3 years of ageing potential. In order to preserve the freshness of the product, it is recommended to consume it as soon as possible. Over time, the colour might turn into a light orange. In very rare cases, tartaric precipitations can form in the bottles.