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Made from a blend 40% Cinsault, 35% Grenache, and 25% Mourvèdre hand-picked from September 19th to 30th, our rosé is made “direct-to-press” like the best rosés in Bandol and Corsica. Fermentation is done only with native, wild yeasts, then aged in neutral French oak barrels for 6 months, naturally allowing a Malolactic, or secondary fermentation, for a creamier, fuller mouth-feel. Aromas of red fruits, orchard peach, and citrus combine with a bracing saline minerality for a gastronomic rosé that is at home with a Provençal table of roasted vegetables, garlicky aioli, and olive tapenade.