The grapes are cooled before undergoing cold maceration on the skins. The juices are then stabulated for 3 weeks (at 0-5°C) to release their aromas.
Food and Wine suggestions
Perfect for seafood, hot-stone cooking, aperitifs … but also in its element with more elaborate, Mediterranean cuisine.
Try as soon as you can with stuffed Provençal vegetables!
Awards & Medals
- Médaille d’Or – Château Calissanne – Rosé – 2015
Concours des Grands Vins de France Macon 2016