English Wines, Fine Italian Wine and Argentinian Wine Merchant

Early morning harvest. Skin contact 5 hours. Pneumatic pressing. Cold settling. The clear juice is fermented at 15C. Maturation of the resulting wine for 2 to 3 months on fine lees. The finished wine has 12% alcohol, 5.25 grammes/litre of acidity and 3 grammes/litre of residual sugar.

With an attractive pale pink colour, this is a light and refreshing ros from the Languedoc region of Southern France. Cinsault lends itself particularly well to the production of ross, and this dry, unoaked example can be enjoyed as an aperitif or with a wide range of Mediterranean dishes.

Ready to Drink? Yes.

Food and Wine Matches: Fantastic wine for drinking on its own on a sunny afternoon, or excellent partnered with tomato salad, light meat and fish dishes.