Manon Rosé, Côtes de Provence, France [ 375ml ]

Quick Facts

More Information
Colour/Type	Rosé Wine
Grape Variety	Cinsault, Grenache, Syrah/Shiraz
Style	Dry
Body	Medium
Vintage	2021
Alcohol (ABV)	12.5%
Region	Provence
Country	France
Food Pairing	Chicken/Poultry, Pork, Fish, Vegetables & Salads
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Detailed Tasting Notes

Pale silvery pink color. Delicate, fruity aromas and flavors of fraise du bois, tarte tatin, nougat, and dried flowers with a silky, bright, dryish light-to-medium body and a sleek, interesting, cheery melon, starfruit, and earth finish with soft, fruit tannins and no oak.

A subtle and nuanced dry rose with a nice balance and sense of place.

Food pairing: Root Vegetables, Charcuterie, Grilled Salmon

Manon - Cotes de Provence Rose

As early as in II BC, the Romans settled on the Ligurian lands that has been colonised four centuries earlier by the Phoceans who founded the city of Massalia, Marseille. They developed winegrowing in the region and created the Provincia Romana: Provence. The terroir of the appellation 'Cotes de Provence' presents a complex geology. Two main geological features coexist in the Cotes de Provence: limestone to the north and west and crystalline to the south and east. The western and northern parts of the Cotes de Provence are composed of foothills and limestone ridges sculpted by erosion. To the east, the crystalline massifs of Maures and Esterel stand facing the sea. These are composed in part of rocks of eruptive origins. This wine is the result of a rigorous production method applied by some of our best partner vine-growers. Blending and maturing is ensured by our teams, mindful of constantly offering the very best of the appellation.

Tasting notes

Limpid, brilliant pink colour. Nose revealing aromas of white flowers (honeysuckle) and pit fruits (peach). Rich, potent and fresh mouthfeel, offering remarkable flavour persistence. Its silky smooth structure confers a pleasant long-lasting finish.

Vinification

picked in the coolness of the night at the point of balance between sugar and acidity, the grapes are subjected to mild direct pressing. This is followed by fermentation of free run juice at low temperature to ensure optimal preservation of the flavours.

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