Terroir

: 0,8 ha -  Commune : Ampuis (69)  -  Soils: pure schists, rich in iron oxide

The Côte Rosier parcel lies in the hollow of a natural amphitheatre facing south and southeast.  This particular location, together with the numerous dry stone walls which are well known for their ability to retain heat, give the parcel a particularly warm microclimate.

Vinification

Manual harvest, sorted by vine, partially de-stemmed, crushed

 Cold maceration : 4 to 5 days at 5-9°C

Alcoholic fermentation : 4 to 5 days at 18-20°C at the start of fermentation, 34°C at the end

Hot maceration : 2 to 3 weeks at 30°C, depending on the vintage year

Malolactic fermentation in oak casks

A series of procedures (pigeages or pressing down of the “cap” of skins floating on the surface, remontages or pumping the fermenting wine out of the bottom of the cask and back in at the top of the cask, over the cap, and delestage, or aerating the wine to speed up its development) enable full extraction of the aromas and tannins. The wine comes into contact with oak barrels before the malolactic fermentation in order to obtain a harmonious blend of the wood aromas with those of the wine. 

Maturing

to 20 months, 20% new wood,  finely grained oak from Allier and Nevers, smoothly sanded barrels

Racking: every three months

At the end of maturing, the best barrels are selected so that only the Rose Pourpre has the most delicate balance between the strength and subtlety of the terroir of Côte Rosier.