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The following grapes are used in making this rosé: Cabernet Sauvignon for its complexity, blending elegance and vigor; Cinsault for its finesse and fullness; Grenache to add warmth to the wine; Syrah in small quantities to round of the wine, give color and a touch of licorice.
This rosé is has a bouquet reminiscent of plants with notes of fruits and spices, apricot and grapefruit pulp. It will make an outstanding alliance with scallops, salmon marinated in dill, sweet and sour pork. It is best served at 50-54 degrees Fahrenheit.
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