Grenache 70% Syrah 20% Cinsault 10% VINIFICATION The grapes are picked at good maturity and then completely destemmed. They are then cooled to 12 � C to a cold pre-maceration in order to extract a maximum of fruit and color. The different grape varieties are assembled in vats and vinified with temperature control; 20 to 25% of the assembly is drawn during alcoholic fermentation in order to extract a minimum of matter. The duration of maceration is 10 to 12 days. This wine is then aged in tank and bottled before the start of summer to retain as much fruit and elegance.

Cote du Rhone "Fruite"

  • Domaine Roger Perrin