Grape: Cinsault, Grenache, Mourvèdre
Brilliantly colored with hues of pink and rosé accompanied by flavors of freshly crushed strawberries. The Rosé at Gour de Chaulé is made from the direct press method. The juice is quickly drawn off the skins, then fermented. A cold stabilization follows. The wine does not undergo malolactic fermentation and is bottled in the early spring of the year following harvest. A limited amount of this wine is produced annually, only enough for us to have 1200 bottles per year for the US market.