Serve this Baron Gassier Provence rosé chilled between 8 and 10°C for a refreshing aperitif. This fine French wine from the Sainte-Victoire mountain offers delicate aromas of Syrah and Grenache grapes.
This product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
Located east from Aix-en-Provence, the vines are nestled at the foothills of the Sainte-Victoire mountain. They give birth to this fine and graceful rosé. Main grape varieties: Syrah and Grenache.
Nutrition| Per 100ml | Value |
|---|---|
| Energy | 330 kJ / 79 kcal |
Allergy Advice: Contains Sulphites
ManufacturerBottled for: Gassier SAS, Puyloubier (F13114).
By: EMB84129P.
At: Sorgues, France.
Service: between 8 and 10°C
PackagingBottle
Alcohol| Attribute | Value |
|---|---|
| Alcohol by volume | 12.5% |
| Alcoholic content | 9.4 units |
| Agent | GASSIER SAS |
| Grape variety | Grenache, Cinsault, Shiraz/Syrah |
| Producer | Sainte Victoire |
| Wine colour | Rosé |
| Type of closure | Synthetic Cork |
| Storage instructions | This wine is ideal for drinking now but can be kept for up to 2 years |
| History | The Côtes de Provence Sainte-Victoire vineyard lies at the foot of the Sainte-Victoire mountain. The continental microclimate somewhat attenuates the liveliness of the Mistral, a cold, dry northerly wind |
| Regional information | The poor, shallow soils, made up of limestone and clayey sandstone, support a quality vineyard: classy rosés with subtle aromas |
| Vinification | Harvesting takes place at night, allowing the berries to be picked at a cool temperature and limiting the risk of oxidation. This is followed by slow, delicate direct pressing, reducing contact between the skins and the juice to preserve the freshness and lightness of the fruit, while avoiding excessive coloration of the juice. The juice is then kept at a low temperature to preserve its fresh, delicate aromas, before fermentation begins |
