This wine is obtained by running off juice from one of the vats of Merlot during the fermentation process, a practice known as ‘la saignée’.
The juice is then fermented in barrels for six to ten months, with no added substances. The rosé is then bottled without filtering and without sulphites, leaving us with a perfectly natural wine.
The robe can vary greatly from one year to the next, from sparkling ruby to crisp, clear rose. The nose is fresh and floral, with red fruit aromas alongside notes of peonies and white flowers. On the palate Rose-Marie is light and playful, with tannins so light they are barely detectable.
A wonderful clairet, or Bordeaux rosé.