La vie en rosé
La vie en rosé

La vie en rosé

The vineyard: Duras. Calcareous-clay soil, south facing aspect, 285m altitude . Permanent natural weeding of the rows and working of the soil between the vine stock . Multipile manual and mechanical operations throughtout the year in order to obtain a well-aired, healthy and perfectly ripe grape with a low yield of around 35 hl/ha The cellar: . Manual grape harvesting according to the optimum ripeness for each different grape variety . Direct pressing for the Gamay; the saignée method in a red vat at the very beginning of the fermentation of the skins for the Duras and Braucol . Natural fermentation (using only indigenous yeasts) . Wine making at low temperatures in order to retain the flavours and aromas of each grape variety. . Fermentation and maturing of the wine in a small vat on the lees. . Natural clarifying without fining agents . Elevage without sulfur, very low level sulfiting before bottling