Chateau Roubine Cru Classe Rosé

Thanks to night harvesting, the cuvee benefits from several hours of low temperature skin-contact maceration. The different grape varietals are vinified separately with temperature controlled at 60 degrees F following cold settling. Malolactic fermentation is stopped in order to make the final blend, all the varietals are tasted to arrive at their best possible result. The wine is then filtered and bottled. Combining age old regional winemaking traditions and modern technology, this typically provincial wine, which is both light and fruity, pairs wonderfully with Mediterranean cuisine, summer food, or as an aperitif.