“Rosé des Glacières”, Corbières Rosé
The rosé is made via the “saignée” method. The grapes, in this case 100% Syrah, go into a tank for a short period of time, usually overnight. After this short maceration period, the juice bled off has absorbed some color from the skins, but does not carry the dark purple hue that Syrah can produce. The fermentation is long and slow at controlled temperatures. The Giberts have traditionally left a trace of residual sugar in this rosé, believing that it complements the fruit; but, beginning with the 2011 vintage, the wine will be vinified dry to emphasize the true terroir of this very special micro-climate.