Touraine Rosé
Grolleau, Pinot Noir and Gamay from plots with flinty clay and clay-limestone soils.
The grapes are pressed using a pneumatic press, and alcoholic fermentation takes place using indigenous yeasts in temperature-controlled stainless steel vats. This process can last up to six months. Malolactic fermentation is not carried out. The wine is aged on the lees until bottling.
Producer
Domaine François Chidaine
Loire, França