Ageing potential: 2 years
Food pairing: squid, red mullet, anchoïade with seasonal vegetables.
Vineyard area: 55 hectares among which 10 hectares selected for the blend of la Source de Vignelaure Rosé.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of la Source Rosé: 45 Hl/Ha.
Vinification: Juices extract thanks to direct pneumatic press. Immediate cooling (to 10° C) of the juice and settling for 48 hours. Slow fermentation at controlled temperature (17°C) in stainless-steel tank. Aging of three months on fines lees, with bâtonnage before bottling.