Gour de Chaule Gigondas Rose Wine Spontaneous fermentation occurs with roughly

Spontaneous fermentation occurs with roughly one-fifth whole clusters and an early racking to finish off the skins in stainless steel

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The palate begins with a cloud of silky (but not heavy) fruit

The palate is refined and medium-bodied

Gour de Chaule Gigondas Rose Wine Spontaneous fermentation occurs with roughlyCinsault (50%), Grenache and Mourvedre (50%) The ros at Gour de Chaul is made from the direct press method. The juice is quickly drawn off the skins (6 to 9 hours of contact), then fermented. A cold stabilization follows. The wine does not undergo malolactic fermentation and is bottled in the early spring of the year following harvest. The Ros is composed of Cinsault (50%), Grenache, and mourvdre. This is a brilliantly colored wine with hues of pink