Gigondas Rosé

Vinification: 100% manual harvest in 12 kg crates – Early September. Whole cluster pressing at 10°C after overnight skin maceration in a cold room. Cold static settling for 24 hours + low-temperature fermentation.

Aging: 1 winter in tank (90%) and old white barrels (10%) on fine lees.

Tasting: This 2023 rosé immediately stands out with its delicately salmon-colored hue. This balanced vintage is faithfully reflected in its fresh and juicy aromas of vineyard peach and wild strawberry. On the palate, the smoothness of its texture is perfectly extended by a fresh and flavorful finish.

Serving suggestion: A gastronomic rosé. Serve at 10°C. Bottled in spring, it will reveal its full balance in the heart of summer, its favorite season. It pairs beautifully with Mediterranean cuisine (bouillabaisse, rockfish, red mullet, vegetable tian), exotic and colorful dishes (sushi, fusion food, Korean barbecue, tagines, Indian curries), or blue-veined cheeses (Roquefort, Bleu, Morbier...).