After harvest the grapes are put through a short period of cold maceration, primarily to extract aromas from the skins along with gentle color. They are then pressed and transported to stainless steel vats where the must is left to settle. Fermentation occurs in stainless steel tank at a controlled temperature, with aging also all in stainless steel on the fine lees.
Côtes de Provence Rosé 'Saint-Maur'
- Château Saint-Maur
- Provence, France
Method & Production
Pretty pale pink color. An elegant and aromatic nose of firm red berries and citrus. Notes of white stone fruit play with soft strawberries and lemon balm with a subtle herbal hint.
Summer in a glass! Great as an aperitif, but also works brilliantly with shellfish and white fish dishes.