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Pibarnon Rosé '17 (#58-18)

The Cinsault is pressed directly. It brings fat and fruit to the blend. The saignée method (drop of juice) and pressing is used on the Mourvèdre. It gives a good structure, freshness and complexity. The two varieties are blended before fermentation. Long fermentation (25/30 days) in stainless steel vats. Controlled temperature at an average of 22 °C. Aged in vats for 6 months to preserve the freshness of the aromas. Some notes of citrus but also ripe fruits explode before revealing licorice, ever-present thanks to Mourvèdre. A mouth full of freshness and body, amplified by the sap and fruit, viscosity and spices.

Grapes: 65% Mourvèdre, 35% Cinsault

Region: Provence Vineyard:  Château de Pibarnon
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