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Wilfrid Rousse, Chinon Rosé, 2016
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Wilfrid Rousse bleeds (saigner is to bleed) off the juice for this rosé between 12 and 24 hours after putting his red Cabernet Franc grapes, skins, pips and all, in the fermentation vat. His cultivation has been organic for many years and he now has certification for all his wines.
Always a lovely soft, pale pink. Gentle scent of fraises des bois. With bright red cherry fruit and silky texture, this is dry and extremely food friendly. Now-2018.