Campé d'Enroch Rosé - IGP Var Argens

Straight pressing followed by a cold
stabilisation(around.6°C) of three days to gain aromatic intensity and
smoothness.
Debourbage and natural temperature increase.
Alcoholic fermentation at controlled temperature (between 16-18°C)
Maturing on fine lees, then fining, filtration and bottling at Clos Gautier by
ourselves

Shiny salmon robe with pink reflections. The first nose is on the
peach, then after aeration come strawberries.
In mouth, the attack is freh, then round, with aromas of red fruits.
The structure is pleasant and well balanced.