This Bourgueil Rosé is made from 100% Cabernet Franc, cultivated in siliceous clay. It is fermented in stainless steel and made by 30% saignée (a small amount of red wine is bled off) and 70% direct pressing method (a short maceration of the wine with skin contact). Saignée method brings more color, length, and complexity to the wine, while direct pressing brings more fruit aromas and gentle aromatics. Fermented to full dryness, it is clean, crisp, and refreshing with bright acidity.
The nose and palate show white pepper, guava, peach pit, a bit of thyme, and wet stones. The blend of fruit, tannin structure, and acidity make this medium-bodied rosé a great companion to a wide range of food choices, but it can be just as easily enjoyed on its own.