Grape variety: 65% Mourverdre - 35% Cinsault
Terroir: The terraced vineyard faces the sea on the top of a hill that reaches 300m and forms a great natural south-east-facing bowl. The soil is made of clay, limestone and white chalk, from the TRIAS geological period in the beginning of the second era. The unique location, completed by an audacious blend of varieties, gives this particular rosé, character, complexity and elegance.
Winemaking: - CINSAULT is a press juice giving the fruit and the flesh. - MOURVEDRE is "saigné" (only several hours of skin contact). Juice is not pressed, only pouring out of the tank by gravity giving body, complexity and freshness. The blend of both juices is fermented at low temperature (22° C), slowly during 20 days. No wood, aged in tank for 6 months.
Tasting: A surprisingly balanced rose. On the nose, it is vibrant with primary aromas, which will only become more varied. Still dense, it will only take a few months to settle and deliver its complexity on the palette and finally finish with its characteristic salinity. A unique style that has become classic at the Domaine.
Paired with: Goes perfectly with colourful and inventive dishes full of sweet and rare spices. A four seasons rosé; ethereal, refreshing and fruity in the first few months and then more mineral, complex, long and structured. Red mullet, bottarga, saffron, Spanish ham, anchovy purée, Roquefort and roquette produce a delicate and fine pairing with the wine. Asian cuisine, raw fish, garlic and white meat also go well together.
Yield: Manual harvest, by a small team of regulars. Organic farming with a few biodynamic principles (tillage, infusions, preparation 500, essential oil explorations). Area of 20 ha on hillsides. Yields still low in 2019: 30 hl / ha.
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