Rosé Wines

Our selection of organic, natural, and sulfite-free rosé wines will appeal to both rosé lovers and those who are reluctant to drink them. While these organic and natural wines are always fresh and easy to drink, they are not just any rosé. Their natural vinification 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 any case, these are wines for conviviality, barbecues, and grilled fish or meat. In terms of winemaking, there are three ways to make rosé: direct pressing (pale and light rosés), skin-contact maceration lasting a few hours to a few days (deeper rosés and "blouges" closer to red), or bleeding (removing must from a red wine vat during maceration to vinify it separately). The amount of sulfites added is, as with other organic and natural wines, zero, or very low if fermentation requires it.
Which rosé should you enjoy as an aperitif?
All rosés are perfect for aperitifs. Whether still or sparkling, they are excellent wines to accompany a cocktail reception, starters, or a series of tapas. What should you enjoy with rosé? Rosés are barbecue and grilling wines, but their scope is broader, as they fall somewhere between red and white wines. So seafood, oysters, raw fish, cooked fish, grilled fish, but also charcuterie, cured meats, starters... They enjoy Oriental and Asian cuisine, couscous, sushi, and mixed salads. The "redder" of these pair well with other red wines. At what temperature should rosé be enjoyed?
A rosé is best enjoyed cooler than a red and a little cooler than a white, between 9 and 12°C. A "pet' nat' rosé is best served between 8 and 10°C. A "blouge" (dark rosé) is best served between 10 and 13°C. Why are sulfites added to conventional rosé wine?
The sulfites added to conventional rosé have antioxidant and antiseptic functions. As with red or white wines, the purpose is to stabilize the wine, prevent refermentation in the bottle, and prevent bacterial growth. In rosé wines, they have an additional function: to fix the color, because the color of a rosé is not very stable over time and can "tile" (brown) with aging. What are the taste notes of a rosé? Rosé is typically fruity, with notes of red fruits such as strawberry, raspberry or redcurrant. It is fresh, pleasant, easy to drink, delicious, and complexity is rarely its strong point. However, since 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.