The growing season was characterized by a relatively warm winter and less rain than the annual average. The beginning of the spring was mild, followed by several heat waves, which led to an early awakening in the vineyards and an early harvest with yields lower than the annual average. Physiological and phenolic ripening differed from lot to lot and required very close and detailed monitoring. Most plots were harvested a little earlier compared to previous years to preserve freshness and primary fruit flavors in the wine.

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.