Roberta <br>2019



11,87  / 1000 ml


Our Rosé for hot days and cheerful tables, full of good humour. Tasty, fun, invigoratingly fresh, not only thanks to the label of the Marseille artist Mademoiselle Maurice and the worry-free screw cap. 

IGP Pays des Maures

Grape varieties: 75 % Cinsault; 15% Cabernet-Franc; 10% Rolle

Vinification: in stainless steel tanks
Alcohol: 13%
Residual sugar: 0,9 g/L
Acidity: 3,1 g/L
SO2 T: 95 mg L

Best drinking: at 9 ° and now, young & fresh

SKU: RSR19 Category:


Wine description

Roberta, named after our second daughter, is classified IGP Pays des Maures. For one simple reason: contrary to the Côtes de Provence specifications, the Protected Geographical Indication allows us to make a cuvée with Cabernet Franc, a wonderful grape variety planted by our former Bordeaux owners. The appellation Pays de Maures owes its name to the presence of Saracens in the 8th-9th centuries. Le Massif des Maures, a small mountain range located between Fréjus and Hyères, extends from the plain of the Maures de Le Luc in Provence to Vidauban. Its highest point (Signal de la Sauvette) reaches 780 metres

Tasting: Pale rosé colour, shaded with yellow re ections. The nose is charac- terized by aromas of fresh berries, peaches, evolving towards notes of con- fectionery and a well-balanced mineralogy. On the palate well balanced long and salivating, leaving a minty tonality, lemon aromas and a hint of liquorice.


Roberta is a wonderful companion for cheerful, humorous and lively discussions at the table, in the garden or at the BBQ. A lovely vin to accompany a vitamin-rich, Mediterranean or vegetarian cuisine and all types of salads, pizzas, pasta or risottos. Perfect choice for all kinds of spicy, grilled fish or meat.



Roberta is an excellent accompaniment to all kinds of fresh cheeses and of course to mozzarella. Following the good rule that due to the same climatic and geographic conditions wine and cheese from the same region will marry well together, we recommend a fresh, mild goat or sheep cheese, such as Etorki or Chavroux. Alternatively hard cheeses with characteristic salt crystals. For example a full-flavoured Gruyère (an aromatic raw milk cheese from western Switzerland) or a mild Comté (a raw milk cheese from the French Jura).

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