Aging potential: 3 – 4 years
Serving temperature and food pairing: 12 - 14 °C, as an aperitif, first courses, light main courses
The classical “saignée” method: the must stays in contact with the skins for a short time. Then, the clear, rose-coloured must, with 20° Babo of sugar, is drawn off. No pressing, as usual. Fermentation takes place in steel tanks at a controlled temperature of 26°C; only 10% is matured in oak barriques. Finally, the sugar content as well as the temperature of fermentation give the wine its name.
Our Rosé 20/26 introduces itself in lucid ruby red, with a fruity bouquet of red berries and cherries with a little pepper in the background. On the palate, the blend renders this wine stimulating and fresh, with elegant drinkability and a fresh, youthful finish Served cool (12°C), an inviting aperitif wine and an accompaniment to many light dishes.