Arômes des Maures

2024

AOP Côtes de Provence

Discover our “Rosé gastronomique” in its new bottle, for the happiness of your palate. Named after our region, fermented in old barriques and limited to 3000 bottles. A superbly different Provence Rosé.

Syrah 36%, Cabernet Sauvignon 36%, Grenache 13%, Rolle 13%, Cinsault 2%

Avoid excessively cool temperatures, as the cold masks the aromas

Fermentation and aging in third to fourth passage barriques ; Alcohol: 12% ; Residual sugar: 0,64 g/L ; Acidity: 2,7 g/L ; SO2 T: 91mg/L

Our pairing suggestion: ‘A red mullet from a small boat, cooked in the spirit of a bouillabaisse, potato calisson and fennel’. Dish created by the Paul Bocuse gastronomic restaurant.

Wine

This « Rosé de garde » revives an old tradition of our estate: a rosé made from tannic grapes and vinified for 4 months in 3-4 year old barriques. We call it "passage en fûts". A rosé for all year round, fresh, with a beautiful structure and elegant as to its very suttle notes of oak. Recalibrate your palate to appreciate a whole different complexity and richness! Begin a beautiful journey into the land of spices and flowers, to the land of our Arômes des Maures, named after our region.

Tasting notes

The colour is pale and brilliant, peachy with sandy nuances.

The nose is delicate and complex, with floral scents of lilac, rose as well as fresh tones of spices, pepper and vanilla.

The palate is crisp and delicious, with aromas of candy, peach aromas and lively hints of ginger and sapid.

The finish is very delicate with zest aromas and light tannins providing substance and persistence.

Food Pairing

In terms of food and wine pairing, forget about barbecues and picnics and turn to other ideas for pairing this rosé. Choose exotic and spicy food which pairs well with ginger or pepper, ceviche, Moroccan dishes and more particularly the Vietnamese cuisine with its finesse, lightness and its subtle perfume of aromatic herbs (coriander, peppermint, Thai basil). Of course, this wine is always a superb alternative to a fresh and light red wine to accompany any kind of meat.

If you love cheese we recommend a full-flavoured Gruyère from Switzerland or a mild Comté from the French Jura.

For dessert, we like sweet and salty treats with the Arômes des Maures such as a tarte tatin with salted caramel and lavender or a dark chocolate with lemon.