The growing season was characterized by a relatively warm winter and higher-than-average rainfall, which initially led to early bud break in the vineyards. Harvest began early, with yields 15% lower than the multi-year average. Physiological and phenolic ripening varied from plot to plot, requiring close and detailed monitoring. Most plots were harvested earlier than in previous years to preserve freshness and primary fruit flavors in the wine. The harvest concluded earlier than usual

Dry rosé wine, produced from Cabernet Franc and Grenache grapes from vineyards in the South and on the slopes of the Carmel. After gentle squeezing, the must went through a short fermentation at low temperature in stainless steel tanks to obtain a wine with a delicate pink hue and aromas of strawberry, raspberry, and citrus blossom. The wine has a medium body and a balanced acidity.

Niçoise salad, soft sheep cheeses, and grilled chicken.