Côtes-du-Rhône DOMAINE DE BEAURENARD rosé
Grenache, Syrah juice and Cinsault.
The grapes are destemmed, gently crushed and vatted as for a red wine, and vinified by “bleeding”: the juice stays in contact with the skins for 24-36 hours to fix the wine's “terroir” character and its fragrances.
It is then racked and fermented at low temperature (19°C) to protect its aromas.
To find out more about this wine:
This wine is not produce anymore (too low yields since 2017).
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