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The Rosé is typically produced from a blend of 60% Syrah, 20% Braucol and 20% Duras. It is produced by combining two methods of production; “saignée” and “pressurage.” The Syrah, grown on the low lying and cooler part of the vineyard, is harvested early and the grapes are directly pressed “pressurage” before fermentation begins (as is the case with white wine). The Braucol and Duras grapes are crushed after harvest and allowed to macerate for about 12 hours before the free run juice is drawn (“saignée”) from the tank. The varieties are fermented separately at low temperatures and then allowed to settle naturally for 4 months during which period several rackings are done. The wine is then blended and bottled. This rosé has a beautiful color and savory flavors typical of the local Gaillacois varieties and a structure and balance that allows the wine to improve for at least a year.
-Wine Traditions
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