Produced from a blend of Grenache, Cinsault and Syrah grape varieties, harvested separately when each of them is just at the right ripeness level. The winemaking process is managed to respect the specific characteristics of the grape varieties and the qualities of the soil. The grapes are harvested by machine with a built-in sorting system. The grapes are de-stemmed, cooled down to 8°C and transferred to the press to extract the rosé wine must. Particular attention is paid to the pressing to ensure that only the first, highest quality juice is kept. The juice is then left to settle according to the precise aromatic profile that is being targeted. Fermentation lasts between 15 and over 30 days, depending on the degree of clarification and the temperature. Finally, after light fining, the wine is bottled quite early to preserve the fresh, fruity character of the wines. The base of the bottle is crafted into the shape of a rose, created by a young designer from the Ecole Boulle. Bottled at 13%. (Bottle size 750ml)

Nose: The bouquet releases aromas of summer fruits, cassis and redcurrant. Floral notes of rose along with hints of grapefruit complete the picture.

Palate: On the palate the impression is fresh and full, with great aromatic persistence and balance.

Finish: The finish is fresh, offering notes of candy. 

Gérard Bertrand started out in winemaking more than 30 years ago, following in the footsteps of his father Georges, whom Bertrand claims was one of the first winemakers in the Languedoc region to break away from producing entry level wines, and to concentrate on terroir.

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