Château Fontainebleau – Louis-Baptiste – Rosé

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Château Fontainebleau – Louis-Baptiste – Rosé

A bright, elegant and gastronomic rosé wine from Provence!

Château Fontainebleau – Louis-Baptiste – Rosé wine is produced from 30% Grenache, 70% Syrah. The grapes are harvested by hand at optimal ripeness, usually early in the morning to preserve the freshness and aromas of the grapes. A careful sorting takes place both in the vineyard and on arrival at the winery to ensure that only the best grapes are used. The grapes are de-stemmed and crushed carefully To achieve the desired light rosé color, the grapes undergo a short maceration, where the grape skins are allowed to come into contact with the must. This process extracts a small amount of color and flavor from the skins. After maceration, the grapes are gently pressed. The pressing separates the juice from the skins and seeds. The clear must ferments at low temperatures (around 16-18°C) in stainless steel tanks. Low temperature fermentation helps preserve the fruity and floral aromas in the wine.

Original price was: 21.0€.Current price is: 9.4€.

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Château Fontainebleau - Louis-Baptiste - Rosé wine is produced from 30% Grenache, 70% Syrah. The grapes are harvested by hand at optimal ripeness, usually early in the morning to preserve the freshn...

Château Fontainebleau – Louis-Baptiste – Rosé wine is produced from 30% Grenache, 70% Syrah. The grapes are harvested by hand at optimal ripeness, usually early in the morning to preserve the freshness and aromas of the grapes. A careful sorting takes place both in the vineyard and on arrival at the winery to ensure that only the best grapes are used. The grapes are de-stemmed and crushed carefully To achieve the desired light rosé color, the grapes undergo a short maceration, where the grape skins are allowed to come into contact with the must. This process extracts a small amount of color and flavor from the skins. After maceration, the grapes are gently pressed. The pressing separates the juice from the skins and seeds. The clear must ferments at low temperatures (around 16-18°C) in stainless steel tanks. Low temperature fermentation helps preserve the fruity and floral aromas in the wine.

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