Rolle is one of the most demanding and stand alone varieties of Mediterranean white wines. Wines of this attractive grape variety will certainly receive more attention over the coming years. At present, Rolle is cultivated on about 7,000 hectares mainly in Provence, Italy and on Corsica. Rolle is presumably a Malvasier variety which was firstly brought to Corsica from Madeira via Spain and thereafter, in the 14th century, from Spain to Liguria, Italy. The grape is called Vermentinu on Corsica and in Italian (on Sardinia) it is called Vermentino.
We do everything we can for our Rolle. Picking by hand, a vinification in whole bunches to enrich the range of aromas of the wines and a slow and gentle pressing under inert gas to protect the pressed juices from oxidation.
Tasting: The colour is brilliant, yellow with green reflections
The nose expresses itself with quite some power. Aromas of rose, lychee, and exotic fruits evolve towards notes of candied orange and brioche.
The palate has volume. Peppery and exotic tones maintain a pleasant freshness. The finish is greedy, complex and well structured
Do you like asparagus, often considered as "the enemy of wine"? Let yourself be seduced by our Blanc de Rolle! If asparagus, by its very rooty side, often has difficulty associating with a wine, the harmony with our Rolle and its beautiful minerality is surprising. Our Vermentino is also an ideal companion for fresh fish, shellfish, scallops, spaghetti vongole, risotto frutti di mare, or a salad from Nice. Elegant with veal, sublime with lemon chicken with fresh coriander, dried tomatoes and black olives.
We suggest you to try our Blanc de Rolle with cheese from Sardinia. The herbs of the evergreen pastures of Sardinia make a great food source for wonderful sheep and goat cheeses and cheese made from cow's milk. The world's most famous cheese from Sardinia is the Pecorino. Other popular cheeses from Sardinia are the Provolette (cow's milk) and the usually only short-ripened goat cheese Caprini.
Gold Medal: 2018 Concours Général Agricole in Paris
This renowned contest, which was organized for the first time in 1870, awards medals to the best french agricultural products and animal breeders. The competition is organized within the framework of the International Agricultural Show in Paris. It is subject to state control. Due to the impartiality of the contest medals won in Paris are internationally recognized.
For more than thirty years, the Œnologues de France have been organizing a national wine tasting competition every year to highlight the French wine regions. The jury, composed exclusively of oenologists, grades, comments and rewards the wines with the highest scores.
The wines are tasted according to their category (origin, type, color), the samples being placed beforehand in an identical packaging concealing their form and guaranteeing their anonymity. The appreciation of the wines will be descriptive and will include comments on the visual aspect, the olfactory aspect, the taste impression, the harmony and the typicity of the product.
Only 30% of the samples compared to the number of wines entered are selected for the final phase. These samples must reach an optimal level of taste and expression.
The 2019 Concours de Paris rewarded our Rolle a gold medal. Actually this is the third gold medal for our Rolle in a row !
This renowned contest, which was organized for the first time in 1870, awards medals to the best french agricultural products and animal breeders. The competition is organized within the framework of the International Agricultural Show in Paris. It is subject to state control. Due to the impartiality of the contest, medals won in Paris are internationally recognized.
Silver Medal: Concours des Vins de Provence
The Concours des Vins de Provence is registered on the list of national wine competitions. Organized by the CIVP, this competition is reserved for rosé, red and white wines from the appellations Côtes de Provence, Coteaux Varois en Provence and Coteaux d'Aix-en-Provence. The various juries composed of professionals (oenologists, sommeliers, winemakers and journalists) and amateurs taste blindly for complete reliability.