Mourvèdre brings a natural complexity and depth to rosé, making this a more sophisticated expression — yet still perfect for any summer patio. Hand-harvested early on September 12th to preserve bright, natural acidity, the fruit was gently destemmed and soaked on the skins for 12 hours before pressing.
The juice was cooled for a three-week stabulation to enhance aromatics, then racked and gently warmed to begin fermentation. It finished completely dry after about ten days, resulting in a crisp, vibrant rosé with both elegance and refreshment.
