This vibrant rosé is a concentration of delicious aromas, fine freshness and intense expression of fruit. The vintage 2016, Cuvée Or is complex with lots of sparkle and finesse, revealing notes of pink grapefruit and white peach. Delicious with rabbit rillettes with hazelnuts, pork tenderloin with fresh herbs and sundried tomatoes or Cantal cheese.
This Cimay rosé from Château Sainte-Anne 2012 comes from a blend of Clairette Verte and Ugni Blanc. The vines, around 40 years old, are cultivated on slopes following the rules of organic farming, on clay-limestone soils. After manual harvesting and a first sorting in the vineyards, the Rosé has undergone direct pressing. Cimay is characterised by its salmon colour and adorned with notes of sour red fruits. A perfect match for seafood risotto, salmon gravlax and cranberries, or Picodon de chêvre.
Château Font du Broc offers wines of prestige and character. The Maestro rosé is a blend of Grenache, Syrah, Mourvèdre and Cinsault and noted by its pink peach colour and its nose of fleshy yellow fruits. The mouth of this gastronomic rosé is generous and finished with notes of small red berries. Wonderful with barbequed king prawn brochettes, grilled sea bass with tomato tapenade or a soft goats cheese.
Chapel Down has quickly imposed itself as a world-class wine maker and is gaining national and international recognition, being the first ever English producer to win gold medal for sparkling wine at the prestigious International Wine Challenge. This rosé comprised of 100% Pinot Noir, provides subtle aromas of wild strawberries and cream, with elegant bubbles and a mouth-watering finish. Superb with salmon tartare, steamed lobster with herbs and pastis butter or Pont l'Evêque.
Domaine Ott Romassan Coeur de Grain, is a rosé that combines finesse and substance. The cuvée has a pale colour with golden reflections. The fine nose evokes freshness and vinosity, all in elegance and with a beautiful tension. A rosé that has it all! A great match for grilled tuna and tomato salsa, Lobster bisque with rouille and croutons or Boursin.