WINEMAKER'S NOTES:
High in acid, color, and tannin, Carignane requires a deft touch in the cellar to bring out its best qualities. Back when they made rosé from the Valdiguié, they referred to their process as “two-beer” rosé—the grapes were left on the skins for about an hour, long enough to enjoy two beers at one’s leisure. With the intensity of color from Carignane, it’s now more of a “shotgun-a-beer” rosé—they begin pressing the grapes as soon as they enter the press, and that’s all that’s required to give the wine its beautiful color.
