Chinon Rose
- Rose
- Cabernet Franc
Winemaking Information
Fermentation is long and slow, with native yeasts in unlined cement tank, taking anywhere from two weeks to two months to finish dry (always two grams RS or less). The wine remains in tank, goes through malolactic fermentation, receives minimal sulfur and is bottled in the spring following the harvest.
SO2: At bottling
Fining/Filtration: Light filtration at bottling (non-sterile)
Vineyard Information
Appellation: Chinon
Soil Composition: Flint, Clay, Sand, Gravel
Farming: Organic (certified)
Fun Facts: The fruit for the rosé comes from several estate parcels on two different terroirs: the higher plateau with flinty clay soils and valley/river level with sandy gravel soils.
Thanks to importer Louis/Dressner for details above