“Dry and aromatic”
Once the syrah harvest and stem separation is completed, pressing occurs immediately.
Careful drawing off at 6° over a 12 hour period
Managed fermentation at a constant 16°
Fermented in non-filtered vats with for three months
Filtration and conservation in isothermal barrels until bottling at the Chateau.
Delicious balance between colour and taste, with highly expressive aromas. Chateau de Saurs AOC Gaillac Rosé, with its bouquet of pear, its freshness on the palate and its deliciously tangy aftertaste is a rosé of real character.
An ideal aperitif, it is also a perfect accompaniment for all types of grilled meat.