The name “Ésor“ is “rosé” written backwards.

The two varieties are harvested together by hand, and after destemming and crushing, the grape skins are macerated in the must for a week. The red colour of the muscat grape skins helps to give Ésor its coppery pink tone. After racking off the must from the skins, alcoholic fermentation continues for another ten days. When fermentation ends, the lees are stirred by hand for another two months. The wine then matures for twelve months in a concrete vat, and for six months in the bottle.

Description: Offers fragrant touches to the nose, with floral notes, but also with citrus fruits and mineral notes. Intense in the mouth, with a good structure sustained by a lively and very distinct acidity.

Pairings: Tuna or steak tartare, or with smoked salmon.

I suggest decanting all the wines 15 minutes before drinking. Any presence of tartrates at the bottom of the bottle is an indication of the natural winemaking process. These deposits have absolutely no effect on the taste and bouquet expressed by the wine.