Domaine de L'Estagnere rosé 2020

Making a wine without sulfites requires great technical skill and special attention during winemaking operations. The grapes are harvested before dawn, when the temperatures are coolest, and transported quickly to the cellar. The pressing is done quickly and only the most qualitative juices are selected. Cold settling allows clarification of the must and the precipitation of oxidizable compounds. The alcoholic fermentation takes place at a regulated temperature between 15 and 17°C. At the end of fermentation, the wine is racked, keeping a few fine lees which will be the antioxidant base of the wines during their ageing. Bottling takes place quickly in order to preserve the aromatic freshness.