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Rožinis sausas
Mechanically-harvested in the early hours of the morning to obtain wine of an attractively pale colour. Grapes are completely destemmed. The approach to winemaking is by the traditional method in stainless steel vats: short period of skin maceration before pressing. Cold temperature settling is the next stage. Fermentation is temperature-controlled and malolactic fermentation avoided to retain those crisp, fresh aromas. No oak aging. This is a radiant, pale-pink appearance, a delicate, subtle nose and is fresh and lively on the palate.
Serve at 10-12 °C with tapas, a tasty pizza or a little charcuterie.
Chateau de L’Escarelle of one of the most prestigious wine estates in the heart of Provence, with 100 hectares of organically certified vineyards set in 1,000 hectares of beautiful woodland. In the past year this property has made impressive steps to establish itself as a major player of sustainable agriculture in France. In 2016 the estate achieved Haute Valeur Environnementale certification (France’s most stringent environmental certification scheme, level 3), demonstrating their deep-rooted commitment to protecting the natural world.
