The Domaine Valfont Rosé wine is pink in colour with subtle violet nuances. Its nose is fine, complex, and engaging. A lively wine, it remains round on the palate with hints of sweetness.
The Domaine Valfont Coteaux d’Aix en Provence rosé wine is produced in a region located on the east of Lambesc. The area has been owned by Castinel family for over 50 years. It consists of 27 hectares of vineyards divided into Coteaux d’Aix en Provence, Country wines, and few acres of olive groves.
The field is mechanically harvested under cover of darkness during late August in order to shield the grapes from the heat of the sun. The grapes are then separated, and part of the harvest undergoes direct pressing, while the other part is macerated during 7 – 8 hours at low temperature of 7° to 8°C. The two streams of wine liquids then are captured in stainless steel tanks, and further processed by static racking. Hard fermentation lasts around 8-10 days at low temperature of 14°C. This technique enables the preservation of aromas.
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Domaine Valfont Rose Cote D’aix-en-Provence 75cl
£12.50£9.50The Domaine Valfont Rosé wine is pink in colour with subtle violet nuances. Its nose is fine, complex, and engaging. A lively wine, it remains round on the palate with hints of sweetness.
In stock
Description
The Domaine Valfont Coteaux d’Aix en Provence rosé wine is produced in a region located on the east of Lambesc. The area has been owned by Castinel family for over 50 years. It consists of 27 hectares of vineyards divided into Coteaux d’Aix en Provence, Country wines, and few acres of olive groves.
The field is mechanically harvested under cover of darkness during late August in order to shield the grapes from the heat of the sun. The grapes are then separated, and part of the harvest undergoes direct pressing, while the other part is macerated during 7 – 8 hours at low temperature of 7° to 8°C. The two streams of wine liquids then are captured in stainless steel tanks, and further processed by static racking. Hard fermentation lasts around 8-10 days at low temperature of 14°C. This technique enables the preservation of aromas.
Additional information
France
Côtes de Provence
Cinsault, Grenache, Syrah
12%
Seafood
Seafood
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