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Our selection of organic, natural, and additive-free rosé wines will appeal to both rosé lovers and skeptics alike. Indeed, these organic and natural wines, while always fresh and easy to drink, are not like other rosés. Natural winemaking gives them a unique style, and there are many natural sparkling rosés (pet' nat' rosés). Some are beautifully fruity with notes of red berries, while others are dry and mineral with the signature of their terroir, whether from Provence, Languedoc, Auvergne, or the Loire. In all cases, these are wines for conviviality, barbecues, and grilled fish or meat.
Regarding winemaking, there are three ways to make rosé:
By direct pressing (pale and light rosés), by skin maceration for a few hours to a few days (more sustained rosés and "blouges" approaching red), or by saignée (bleeding off must from a red wine vat during maceration to ferment it separately). The amount of added sulfites is, as with other organic and natural wines, nil or very low if fermentation requires it.
Which rosé to enjoy as an aperitif?
All rosés are perfect for an aperitif. Whether still or sparkling, they are excellent wines to accompany a dinner aperitif, appetizers, or a series of tapas.
What to enjoy with a rosé?
Rosés are barbecue and grilled food wines, but their scope is broader, as they lie between red and white wines. So seafood, oysters, raw fish, cooked fish, grilled fish, but also cold cuts, cured meats, appetizers… They pair well with oriental and Asian cuisines, couscous, sushi, and mixed salads. The "redder" ones have the same pairings as easy-drinking red wines.
At what temperature should a rosé be served?
A rosé should be served cooler than a red and slightly warmer than a white, between 9 and 12 °C. A pet' nat' rosé will typically be served between 8 and 10 °C. A "blouge" (dark rosé) will be served between 10 and 13 °C.
Why are sulfites added to conventional rosé wine?
Sulfites added to conventional rosé have antioxidant and antiseptic functions. As with red or white wines, they stabilize the wine, prevent refermentation in the bottle, and inhibit bacterial proliferation. In rosé wines, they have an additional function: to fix the color, as the hue of a rosé is not very stable over time and can "tile" (brown) with aging.
What are the tasting notes of a rosé?
Rosé is typically fruity, with notes of red berries such as strawberry, raspberry, or redcurrant. It is fresh, pleasant, easy to drink, delightful, and complexity is rarely its strong suit. However, as natural winemakers do things differently, they can produce complex rosés (still or sparkling), more mineral than fruity, with earthy and herbaceous notes, or a combination of both: fruity and mineral at the same time.
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43 products
43 products
Rose-Marie, Rosé 2021
Château Le Puy
Rose-Marie 2021 is much more than a simple wine: it is a rare and poetic signature from Château Le Puy, a renowned pioneering biodynamic estate in the Bordeaux region. Made from 100% Merlot, this wine is obtained by saignée from a fermenting tank, a gentle method that gives birth to a delicate cuvée, somewhere between a very light red and a deep rosé.
Vinification is done without inputs or exogenous yeasts, in old barrels that have already seen several wines. No added sulfur. After fermentation, the wine is dynamized for 6 to 8 months, according to biodynamic principles, before being bottled without filtration. The estate is Demeter certified, so each step is carried out with great sensitivity to living organisms and the wine's natural balance.
With a clear to very clear ruby color, almost translucent depending on the vintage, Rose-Marie charms from the first glance. The nose is extremely delicate: fresh red fruits, white and pale flowers, like peony, bring a sensation of lightness and rare elegance. On the palate, the texture is fluid, airy, with a discreet, barely perceptible tannic presence that supports the whole without hardening it.
A unique, subtle wine that pairs wonderfully with vegetarian cuisine, grilled fish, refined appetizers, or even certain fresh cheeses. Serve slightly chilled, it is a precious bottle, both pure and vibrant, that is savored for its sincerity and finesse.
Cabernet Sauvignon Rosé 2015, Clot de Les Soleres
This Cabernet Sauvignon rosé comes to us from an old family estate located in the Piera region, at the foot of Montserran, in southern Catalonia. The cuvée has been produced since 2012, but not for every vintage. The harvest is manual and directly pressed, without skin maceration. After resting for twenty-four hours in a cool place, the must is transferred to stainless steel vats for spontaneous fermentation, which begins after four or five days, without temperature control. The wine is then aged throughout the winter and bottled in the spring without filtration, on fruit days, according to the lunar calendar. These processes preserve the natural taste of the grape variety, which expresses its integrity, intensity, and slight bitterness.
Natural wine with no added sulfites.
This Cabernet Sauvignon rosé comes to us from an old family estate located in the Piera region, at the foot of Montserran, in southern Catalonia. The cuvée has been produced since 2012, but not for every vintage. The harvest is manual and directly pressed, without skin maceration. After resting for twenty-four hours in a cool place, the must is transferred to stainless steel vats for spontaneous fermentation, which begins after four or five days, without temperature control. The wine is then aged throughout the winter and bottled in the spring without filtration, on fruit days, according to the lunar calendar. These processes preserve the natural taste of the grape variety, which expresses its integrity, intensity, and slight bitterness.
Natural wine with no added sulfites.
Rosé 2015
Domaine Le Temps retrouvé
The Grenache Noir and Carignan grapes that make up this cuvée are forty and one hundred and thirty years old, respectively. They grow in a complex mixture of clay, silica, mica-rich schist, quartz, and gneiss. Michaël Georget pollinates the vineyard by introducing bees. The grapes are pressed directly, and aged for ten months in old 400-liter barrels.
A natural wine with no added sulfites.
