Rosé Wines

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.