BRAND

In Provence, there are two main techniques used at this stage: skin maceration or direct press. The choice of either technique is guided by several factors: the condition and ripeness of the harvest, the choice of their proportions during blending and the desired sensory profile. In both case, making a rose demands much more attention to detail in order to obtain an attractive color and tastes that are both delicate and expressive.

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The terroir of the Cotes de Provence appellation is as beautiful for its vines as it is at their roots. The sub-soil represents complex geology that is particularly conductive to wine-making. Two large geological areas coexist in Cotes de Provence: one, to the north and west, is calcareous and the other is crystalline, to the south and east.

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 The entire northern and Western zones of Cotes de Provence are made up of alternating hills and limestone ridges sculpted by erosion. Further east, facing the sea, sit the crystalline Maures and Tanneron Mountain Ranges. This crystal series is formed in part of eruptive rocks.

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Rose 83 tastes elegant mouth with volume at the final. Marked by a ripe peach taste which will be just right for the summer siping.