Home Rose infinie Rosé

English 

The vintage

The harvest in 2015 proved early and intense. The different grapes had ripened almost at the same time, therefore the grapes had to be harvested as soon as possible, to avoid over maturation and a too high degree of alcohol.
The weather conditions during the harvest were optimal and therefore resulted in a good harvest.
The 2015 vintage has been very beneficial to the chilly areas of Provence, like the Arc Valley, where our “Rose Infinie” comes from.

Terroir

The vineyards are situated on the hillside of the Arc Valley, south of Sainte-Victoire mountain, in soils that consist of limestone, clay and red sandstone with a large load of gravel. These poor but well drained soils are very suitable for growing grapes.
The area has exceptional sunshine with a slightly continental climate and is well protected from the southern maritime influences from the Aurelian Mountain and the Massif of the Sainte-Baume.
The movement of the “Mistral”, a dry and regular wind, is beneficial to the vines because it cleanses the whole vineyard. The ripening of the grapes is later than the rest of the “Côtes de Provence”, which gives to the wine a characteristic freshness.
This unique area, where the vines are cultivated, since ancient times, has a profound influence on wines produced here, with a very specific geo-climatic character.

Winemaking

Upon arrival at the winery, the grapes are entirely de-stemmed and lightly crushed to be driven to a fully closed pneumatic press and protected by neutral gas.
The juices extracted at pressing are again cooled to facilitate settling. This settling stage, known as débourbage, consists of allowing the rosé grape must, which is full of plant debris and pulp, to clarify naturally by settling.
Once the very clear juice has been separated from the rest, the sediment is filtered out, enabling a highly aromatic juice to be obtained.
It is only once this clarification stage has been completed, that the alcoholic fermentation process will start at a low temperature, lasting 15 to 20 days at a constant temperature, which helps to preserve the future wine's aromatic potential. During fermentation, vats are checked three times a day and the contents tasted regularly.
After fermentation, the wine is racked to separate it from any coarse lees (dead yeast cell debris). Ageing on fine lees allows to gain body and length.

Varietals

Grenache noir
Cinsault

Technical specifications

Alcohol level (% vol.) : 13.09%