Museum Rosé 2025

Description

The grapes were harvested by hand during the cool hours of the day to allow for attentive selection in the vineyard. They were then carefully carried in small boxes to the winery so they could be processed on the sorting table allowing for further selection. After processing, they were directly pressed. Fermentation occurred in stainless steel tanks at low temperatures and was followed by 90 days of lees ageing to add texture. The wine was then fined and bottled.

The 2025 vintage proved to be very warm and dry throughout. There was some rainfall in the spring, but the summer was very dry with a particularly harsh heatwave towards the end of August. Despite some climatic challenges, the vines produced very high quality grapes with excellent concentration and a good acidity.