The skin of the Pinot Gris grape variety is flecked with red/pink spots which, when the skin is left in contact with the juice for 12 days, gives up the colour to the juice.
Julien Altaber transfers the juice to old wooden barrels to mature for 8 months prior to bottling. The fermentation happened very quickly this year. This wine can accompany just about any type of food including spicy dishes. This is a lovely, lovely drink. The level of tannins is just right for a wide range of foods and the complexity of the wine shines through and lasts and lasts.