Rosé du Mas
It is a rosé that does not follow fashion.
It is not to be drowned in ice but enjoyed with food.
CATEGORY
Rosé.
GRAPES
Dominance of Grenache, followed by Syrah, Cinsault and Mourvèdre.
HARVEST
Manual.
VINIFICATION
Harvested by hand during the last two weeks of September, this wine begins life as a red, but after 4-8 hours the must is racked or 'bled'. Vinification takes place at low temperatures (15/16°C) in stainless steel tanks and lasts for 18 days. This elegant rosé matures on its own yeasts with each variety kept separate. Blending then takes place followed by a light filtration with egg whites. To ensure a fresh, clean wine, bottling usually takes place in mid-December.
ON THE PALATE
Lively and rounded. Delicate on the nose, tender in the mouth. It smells of very ripe strawberries, blackcurrant buds and fresh mint, and possesses an impressive lingering freshness.
EVENTS MADE MAGICAL
Refreshments, lunches by the pool following an aperitif under a scorching sun.
Winery that sums up what makes Provence for me. Anne Poniatowski, owner of the Domaine, expresses the terroir at its best with this blend of Grenache, Syrah, Cinsault and Mouvedre that gives an elegant rosé that is lively and rounded.
Michele Lombardi - sommelier Erba del Re (Modena)