Each variety was hand-picked at optimal ripeness levels, very early in the morning when temperatures were still low, to preserve the quality of the fruit. This rosé was made using the saignée method; the grapes were whole-bunch macerated to extract the desired colour. Fermentation took place under controlled temperatures to retain the maximum aromas. A proportion of the wine was matured in French oak barrels. Malolactic conversion was not carried out to preserve the wine’s freshness and natural acidity.

An elegant, pale-pink rosé with an inviting bouquet of strawberry and cherry, with delicate hints of liquorice. The generous, round mouthfeel is perfectly balanced by delicious freshness through to a lively and fruity finish.