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Salmon pink. Poached strawberries, ripe peach and a hint of rosewater. The grapes are harvested at night when the temperatures are low to prevent oxidation. Following the saignee process, the juice remains in contact with the skins for a short time, allowing the wine to absorb all the aromas from the skin, and to gain its beautiful colour. The fermentation is then carried out at low temperature to retain these subtle fruit characters. The wine stays on its fine lees at least two months and is stirred periodically, providing generosity in texture.