Torpez Petit Bravade Rosé Cotes de Provence 2023 (12 Bottles) Provence, France
$446.00 GST Included
AUSTRALIA WIDE SHIPPING INCLUDED
Beautiful pale pink colour with apricot hints. Intense on the nose with aromas of white & citrus fruits and notes of white flowers. Refreshing fruit on the palate, round, well balanced and lush.
Harvest 2019. The grapes were harvested between Thursday 29th August and 27th September 2019. Small berries, with a thick skin, a sticky and syrupy pulp, gave musts with a strong aromatic potential. The low juice yields necessitated tailor-made pressings for each grape.
The new winery’s facilities have made it possible to preserve this high aromatic potential by, for example, avoiding as far as possible the trituration of the grapes.
80% of the grapes are picked by hand in 400 kg crates which are then stored for 24 hours in cold rooms. This helps to constitute homogeneous batches by grape variety or plot origin.
Then the grapes in boxes are transferred through a rail system to fill directly in the pneumatic presses by gravity.
It started first with the TIBOUREN, then the GRENACHE and SYRAH varieties and it ended with the CINSAULT and its larger berries more difficult to press and finally with the MOURVEDRE variety which maturity were good in the second half of September.
Grape Varieties: 56% Grenache, 18% Cinsault, 19% Syrah, 7% Tibouren
Winemaking
Once arrived at the cellar in 400kg crates, grapes are kept and cooled down at 5-8°C (41-46°F) for 24 hours in a cold room. They are then removed by means of a rail and wagons system and directly unloaded by gravity to avoid any trituration of the grapes before going into the pneumatic press. Always protected by neutral nitrogen gas, the juices are clarified by settling and afterward takes place the cold soaking for 6 – 10 days at 5°C (41°F) and then start the slow alcoholic fermentation for 3-4 weeks at 14°-20°C (57-68°F). The lees or dead yeasts are precursors of aromas and vectors of fatness and volume in the mouth.