Rosé de Gamay de Peissy

Origin : Quality controlled (AOC) Geneva, Peissy

Height : 400-500 m

Soil : Clay

Grape variety : Guyot

Pruning method : Guyot

Average production : 80 hl/ha

Winemaking : Harvested early October. 6 to12 hours of skin contact. Alcoholic fermentation followed by malolactic fermentation. Stored in stainless steel tanks. Cold stabilisation and filtration achieved by early March. Bottled in April.

Strength : 12.5% ABV

Characteristic : Fruity aromas of strawberry,raspberry.Pleasant balance between alcohol, fruit, and acidity. This is a light, easy to enjoy wine.

Gastronomy : Mostly appreciated with Asian food, spicy food, as a starter by itself or as a refreshing cold drink during summer.

Best time to drink : Now and up to 2 years after vintage