Blend of Grenache (40%), Syrah (30%), Cabernet Sauvignon (20%) and Vermentino (10%), it is THE gastronomic rosé. Salmon colour, light and bright. Intense noise on fruits (fruits of the forest, peach, grapefruit). In the mouth, balance and fineness. Long final on white fruits and spices.
Ageing potential: 5 years
Food pairing: king shrimp, bouillabaisse, paëlla with seafood.
Hand harvest with sorting.
Vine age: between 25 to 40 years old.
Vineyard area: 51 hectares among which 15 hectares selected for the blend of Château Vignelaure Rosé 2019.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of Château Rosé: 30 Hl/Ha.
Vinification: Juices extract thanks to direct pneumatic press. Immediate cooling (to 10°C) of the juice and settling for 48 hours. Slow fermentation at controlled temperature (17°C) in a stainless-steel tank. Partial malolactic fermentations. Ageing of three months on fines lees, with bâtonnage before bottling.