Cuvée TALOU
It has a salmon-pink, orangy colour and a delightful nose or red and white fruits. On the palate it is acidulous, well-strucured an fruity.

• Blend
  Cinsault, Grenache and Syrah

The wine is made by a process of maceration followed by bleeding the vats.
This cuvée corresponds to the demands of Provencal cuisine, as it accompanies it well and compliments it whilts still remaining very present on the palate.

This rosé can also be served as an aperitif to be "consumed in the shade preferably"! Serve it with olives, or small pieces of tast piled with tapenade (a paste mae with capers, black olives, crushed and anchovies and olive oil) or taramasalata (a paste of fish eggs, olive oil and lemon juice) , sardines in oil or marinated anchovies

For cheeses, it will team up with mature parmesan, dry goat's cheese or you could even dare to serve it with Roquefort.