A structured, oak-influenced Aix-en-Provence rosé with refined red fruit, subtle spice, and a gastronomic profile suited to grilled fish, poultry, and Mediterranean cuisine.

🥂 Tasting profile

Appearance

• Pale salmon-pink (slightly deeper than entry-level cuvées)
• Bright with refined viscosity (hint of structure)

Nose

• Red fruit (refined): wild strawberry, raspberry
• Citrus lift: pink grapefruit
• Subtle spice (white pepper)
• Light oxidative/oak nuance (faint toast, dried herbs)
• Floral undertone: rose petal

👉 More complex than standard rosé due to oak élevage and plot selection

Palate

• Dry, medium-bodied (for a rosé)
• Structured entry → not just linear freshness
• red berries + citrus peel
• mild spice and herbal tones

Texture

• rounder, slightly creamy mid-palate (lees + oak influence)
• Acidity: medium to medium+ (balanced, not sharp)

Finish

• Medium+ length
• Persistent red fruit + spice + mineral/saline edge
• Slight phenolic grip (gastronomic style)

Structural summary

• Body: medium
• Acidity: medium+
• Phenolics: moderate (for rosé)
• Oak influence: subtle–integrated
• Style: gastronomic, structured Provence rosé (not aperitif-driven)

🍽️ Food pairing

🐟 Structured seafood

• Grilled tuna, swordfish
• Lobster or langoustine
• Rich fish preparations (olive oil, butter)

🍗 Poultry & white meats

• Roast chicken with herbs
• Guinea fowl, turkey
• Light veal dishes

🥘 Mediterranean cuisine

• Provençal vegetable tian
• Tomato + herb-based dishes
• Dishes with garlic, thyme, rosemary

🧀 Cheese

• Semi-soft cheeses (Tomme, young Comté)
• Not too fresh, not too strong

📊 Technical data

🧭 Serving & use (sommelier)

• Appellation: Coteaux d’Aix-en-Provence
• Glassware
• Glassware: a medium white wine glass
• Brief aeration helps reveal texture and spice
• Best used as a food rosé for seafood, poultry, and Mediterranean dishes rather than as a simple aperitif
  
• Drink 2026-2030

🍇 Grape composition

• Grenache
• Cinsault
• Syrah
• Cabernet Sauvignon

🌍 Terroir

• Altitude: ~300–450 m (high-elevation Provence)
• Soils: clay–limestone with stones
• Climate: Mediterranean + strong Mistral influence

🧪 Vinification & élevage

• Harvest: early, selective picking
• Pressing: gentle direct press
• Fermentation: controlled temperature
• Élevage: partial barrel aging / oak influence
  

👉 Grand Seuil line = barrel-influenced, higher complexity wines

⚖️ Analytical profile

• Alcohol: ~13% ABV
• Residual sugar: dry (<3 g/L)
• Acidity: medium+ pH ~3.3–3.5
• Phenolics: moderate (for rosé)

🧭 Style classification

• Category: premium / gastronomic rosé
• Winemaking style: hybrid (freshness + oak structure)
• Profile vs standard rosé: more texture, more complexity
• Food pairing range – less purely “refreshing/simple”

🧩 Key takeaway

This is not a terrace rosé — it’s a structured, oak-influenced Provence rosé designed for the table, bridging the gap between classic rosé freshness and white-wine-like gastronomic depth.