TerraVentoux Rosé 2017
Sam Kim, Wine Orbit
"Delightfully fruited and elegantly expressed, the bouquet shows apple, citrus, floral and spice notes, followed by a mouth-watering palate that is finely textured and lively. Bright and crisp, and immediately appealing with plenty of vibrant flavours."
About the Wine:
This wine is a mixture of Grenache, Syrah and Cinsault grown on 25 year old vines in clay and limestone soils.
Vinification: This rosé is a blend of wines from direct pressing and wines from the "bleeding method". Fermentation is done at a temperature of 16-18°C to favour the development of small red fruits primary aroma. Then this cuvee is matured on fine lees which allows it to get a full-bodied palate.
About TerraVentoux:
At a height of 1909 meters, Mont Ventoux is the guardian of the region. Classified as a Biosphere Reserve in 1990, it is a living space where winemakers, sun and mistral unite for vineyards of character that gave birth to TerraVentoux.
The TerraVentoux winery was born in 2003 from the merger of two cooperatives dating back to 1929: the Roches Blanches de Mormoiron and the Montagne-sur-Auzon Red Mountain.
Over the years, farming methods have been refined thanks to know-how that meets the quality requirements:
- selection of the harvest according to the parcels and the terroirs,
- age of the vines,
- grapes ...
La Cave produces today AOC Ventoux wines in red, rosé and white and offers a wide range of branded wines, Domaines and Châteaux.
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Sam Kim, Wine Orbit
"Delightfully fruited and elegantly expressed, the bouquet shows apple, citrus, floral and spice notes, followed by a mouth-watering palate that is finely textured and lively. Bright and crisp, and immediately appealing with plenty of vibrant flavours."
About the Wine:
This wine is a mixture of Grenache, Syrah and Cinsault grown on 25 year old vines in clay and limestone soils.
Vinification: This rosé is a blend of wines from direct pressing and wines from the "bleeding method". Fermentation is done at a temperature of 16-18°C to favour the development of small red fruits primary aroma. Then this cuvee is matured on fine lees which allows it to get a full-bodied palate.
