Jean Claude Mas Mon Rose 2023

Colour: cherry pink robe. Nose: Floral and stone fruit aromas such as white peach and vine peach. Palate: juicy, supple, delicate, and subtly acidic, with good sapidity.

Terroir : mainly gravelly and clay-limestone soils Vineyard : 8-25 years Pruning : simple Guyot Planting density : 4400 plants/hectare Average yield : 60hl/ha Harvest : mechanical, at night Altitude : 50-120 m Climate : Mediterranean

Terroir : mainly gravelly and clay-limestone soils Vineyard : 8-25 years Pruning : simple Guyot Planting density : 4400 plants/hectare Average yield : 60hl/ha Harvest : mechanical, at night Altitude : 50-120 m Climate : Mediterranean

Each grape variety is vinified separately. Destemming, direct pressing (pneumatic). Fermentation for 3 weeks at 16°C (maximum) with selected yeasts. Towards the end of the fermentation, we rack the wine to keep only the fine lees and preserve as much of the fruity aromas as possible.

Ageing: on lees with regular stirring for 40 days in epoxy-covered cement vats.

Food & wine pairing: Best served at 8/10°. Great as an aperitif, it will be the ideal companion to a salmon terrine, a courgette salad with herbs, pine nuts and pink berries, or sliced ham on the bone.