Presentation
Presentation
When the Orange wine invaded the market, many asked me if I was planning to produce one. This projected me back in 1998 when I created a Chardonnay vinified as a red wine. This method gave us a white wine with more polyphenols. I then worked on an orange wine before orange wines became popular.
Today I have created RosOrange, taking the best of both rosé and orange wine worlds. A subtle co-vinification of rosé and orange wines, bringing a complex and singular savoury wine, breaking the codes!
Today I have created RosOrange, taking the best of both rosé and orange wine worlds. A subtle co-vinification of rosé and orange wines, bringing a complex and singular savoury wine, breaking the codes!
Terroir
Soil: clay-limestone
Age of the vineyard: 12 to 36 years old vines
Pruning: Guyot simple & Cordon de Royat
Density of planting: 4400-4800 plants/ha
Harvest: mechanical with sorting, at night
Average yield: 55 hl/ha
Elevation: 20-40m
Climate: Mediterranean
Age of the vineyard: 12 to 36 years old vines
Pruning: Guyot simple & Cordon de Royat
Density of planting: 4400-4800 plants/ha
Harvest: mechanical with sorting, at night
Average yield: 55 hl/ha
Elevation: 20-40m
Climate: Mediterranean
Winemaking
The white varieties, Macabeu and Vermentino, as well as the second part of the Grenache gris, are destemmed. The juice is macerated on the skins for 6 to 8 days at a controlled temperature. Two-thirds of the alcoholic fermentation is carried out on the marc, then the juice is pressed and reincorporated into the rosé. The two colours thus blended finish fermenting together.
Ageing
2 months for stainless steel tank for.
Varietals
Cinsault : 30%
Grenache noir : 25%
Grenache gris : 20%
Alcañon syn.: Macabeu : 15%
Vermentino : 10%
Grenache noir : 25%
Grenache gris : 20%
Alcañon syn.: Macabeu : 15%
Vermentino : 10%
Specifications
Alcohol content : 13 % vol.
Residual Sugar : 3 g/l
pH : 3.4
Total acidity : 3.45 g/l
Ingredients & nutrition ›
Advice
Visual appearance
Pale amber.
At nose
Notes of candied citrus fruit (orange and quince peel), enriched by almondy nuances reminiscent of cherry stones.
On the palate
Its supple texture fills the palate, carried by aromas of exotic fruit (lychee). The rich, powerful body is matched by a pleasant freshness.
Food pairings
Best served at 12°C as an aperitif or with a buffet. It goes perfectly with a platter of soft cheeses, vegetarian cuisine, or spicy Asian dishes.
