Rosé - Tradition Castell
20.000 bottles produce per vintage
Blend of Mourvèdre, Cinsault, Grenache
Terroir: Santonian clay-marl ; Limestone rudist of Cenomanian
Obtain after direct pressing, the must is clarified by natural sedimentation before fermentation. Fermentation was done with natural yeast select from our terroir. The temperature was thermoregulate at 18°C during 10 to 20 days to preserve and complexify fresh flavour. Bottling after 6 to 10 months of ageing in tank.
Vintage to sell