The grapes come from a 60-year-old plot of Grenache Noir planted on a hillside and 25-year-old plots for the other varieties.
Signature Chef
Douglass Williams – Rosé
A wine collection created by Douglass WILLIAMS
Chef Douglass Williams spent decades mastering his craft in kitchens across the globe before being highlighted as Food and Wine Magazine’s best new chefs of 2020, calling him a “master of texture.”
Known for his generous hospitality, a smile and a spirit that light up the room, Douglass Williams is committed to making a difference in both the kitchen and the community.
| APPELLATION | IGP Cité de Carcassonne |
|---|---|
| BLEND | Syrah (10%) – Cabernet Franc (10%) – Grenache noir (80%) |
| ALCOOL | 13% |
| COLOR | Pale colour with a hint of grey on rim |
| NOSE | Delicate nose already showing a lot of sweetness, floral and small |
| PRESERVATION | Up to 2 years. |
SPECIFICITIES
Soil
SPECIFICITIES
Winemaking
Direct pressing, cold static settling. Each varietal ferments separately in stainless steel vats before being blended during the ageing process. Ageing in stainless steel vats and on fine lees for 6 months.
SPECIFICITIES
Palate
Delicate nose already showing a lot of sweetness, floral and small red fruits aromas, very refined.
WINE TASTING
Food pairing
A real delight to accompany your salads, summer meals, barbecues.