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The Metamorphosis of Rosé and the Technical Challenge
Rosé wine has undergone a spectacular metamorphosis in recent years, evolving from being considered a “lesser” wine into an object of desire for the most refined palates. Crafting a great rosé is, technically, one of the most difficult challenges for a winemaker. It is not a blend of white and red wine, but the result of a masterful management of time and temperature. Rosé is the wine of precision: a single minute too long in contact with the skins can ruin the desired color or the fineness of the aroma.
Production Methods: Saignée Versus Direct Pressing
Two primary methods define the profile of our rosés. On one hand, the saignée (bleeding) method, where after a brief contact with the grape skins, the must is drawn off by gravity, yielding wines with deeper color, more structure, and an intense fruit profile of strawberries and raspberries. On the other hand, there is the trend of direct-press rosés, inspired by the Provençal style, where the grapes are gently pressed immediately upon arrival at the winery. The result is pale pink or onion-skin colored wines that are extremely elegant, featuring notes of white flowers, citrus, and a refreshing mineral quality.
Balance, Freshness, and Expression of Terroir
A good rosé must be, above all, balanced. We look for wines that maintain the freshness and acidity of a white but inherit the aromatic complexity and volume of a red. These are wines that evoke summer and joy, yet possess enough seriousness to accompany a full meal, from seafood rice dishes to poultry or pastas with creamy sauces. In our cellar, we select rosés that steer clear of industrial gummy-candy flavors to seek out the expression of the terroir, proving that rosé is an attitude toward wine that values delicacy and versatility.