Ageing potential: 5 years
Food pairing: king shrimp, bouillabaisse, paëlla with seafood.
Hand harvest with sorting.
Vine age: between 25 to 40 years old.
Juice extract thanks to direct press.
Vineyard area: 51 hectares among which 15 hectares selected for the blend of Château Vignelaure Rosé 2019.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of Château Rosé: 30 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. Partial malolactic fermentations. Aging of three months on fines lees, with bâtonnage before bottling.