Pink Pegau Rose

”terroir the deep loamy soil has a similar geographical profile to others in the sorrounding area. Wine production manual grape harvests with strict sorting of the bucket both in the tractor and in the dumpster. The grapes are pressed and kept in stainless steel tanks. The grape juice is cooled for 24 hours and then racked to remove the lees. The temperature is progressively increased for the clean grape juice to be fermented at 14 c. Following this moderate amounts of yeasts tartric acid and sulphur are added. The slow fermentation takes place over 15 days followed by cooling and racking. Bottled under nitrogen and air space at the end of november 2012. Tasting note colour pink salmon bright and clear nose peach and redcurrants. Palate cool with fresh acidity and a good length. Ageing this wine should be drunk the year after it is bottled. When to drink as an aperitif as an accompaniment to dish such as cod in a cream sauce. It will also pair well with vegetables in a ve