Charming and pleasant rosé, particularly marked by the Cinsault, offers a nose of red fruits and citrus smoothly merging on the palate.
WINEMAKER Fabrice Guiberteau
REGION Bekaa Valley
GRAPE VARIETIES 35% Cinsault, 30% Syrah, 30% grenache 5% Tempranillo.
TERROIR Cinsault on clay-limestone cambisol, as the Syrah, Grenache and Tempranillo are on silty clay and clay- limestone with marly subsoil.
CULTURE & VINIFICATION The wine is made by “bleeding” and direct pressing on pneumatic press. After destemming, berries are softly crushed and placed in tanks where the juice is immediately bled away from the skin followed by the “debourbage”. Alcoholic fermentation takes place at a controlled temperature. Ageing in steel tanks before bottling at the Château 6 months after vinification.
FOOD PAIRING It goes with everything, excellent with Lebanese mezze.
ALCOHOL CONTENT 13.5%