The Rosé “20/26” is based on the desire to produce an important rose with balanced fruit and fresh acidity. With a sugar gradation of 20 ° Babo and a fermentation at 26 ° C, the first vintage of the cuvée was created and then became her name. The strong Lagrein, paired with the elegance of the Pinot Noir and the curves of the Merlot, express a saignée vinification of an elegant rosé with a pronounced structure and great finesse.
The vinification was carried out using the classical “saignée” method: the must stays in contact with the skins for a short time. Then, the clear, rose-colored must, with 20° Babo of sugar, is drawn off. No pressing, as usual. Fermentation takes place in steel tanks at a controlled temperature of 26°C. Finally, the sugar content as well as the temperature of fermentation give the wine its name.