A gastronomical rosé,
produced by the "saignée" method,
matured by dynamisation
without added sulphur


Rose-Marie is produced from a single merlot variety, by "saignée" in a fermentation vat. Fermentation takes place in used barrels without any additives. The wine is then dynamised for 6 to 8 months and bottled without the addition of sulphur dioxide. This is a completely natural wine.

Its robe can vary greatly from one year to another, from a light to very light or even transparent ruby. The nose expresses aromas of red berries and white or pale flowers such as peony.

Its palate is light and smooth with a barely noticeable hint of fine tannins.

Our food pairing suggestions for Rose-Marie :
. Scallops with citrus sauce
. Pizza calzone
. Pad Thai - Cantonese rice