Enjoy the delicate red berry flavours and crisp minerality of Sainsbury's Taste the Difference Bandol rosé wine. This dry and fruity wine from the Bandol region in Provence is perfect for pairing with seafood or spiced dishes. Produced by Moulin de la Roque using organic grapes, this wine is suitable for vegans.
Selected by Our Winemakers
Grapes - Mourvèdre, Grenache, Cinsault
Style - Dry & fruity
Taste - Red berry flavours
This delicate, pale salmon pink wine captures the essence of Provence with its wild strawberry and vibrant redcurrant flavours. Fresh and elegant, the finish is long with a crisp minerality. Bandol enjoys an enviable location on Provence's coastline. Here the vines soak up the Mediterranean sunshine and enjoy the cooling sea breezes. The Moulin de la Roque winery grows the grapes for this wine organically with care and respect for the environment.
EU Organic Farming Country of Origin - FR-BIO-01, Agriculture France
| per 100ml | Per 125ml glass |
| Energy 309kJ/75kcal | 386kJ/93kcal |
Suitable for Vegans
Allergy Advice: Contains Sulphites.
Produced and bottled by: Moulin de la Roque, 1 Route des Sources, 83330 le Castellet, Var, France.
Serve perfectly chilled with fresh seafood or delicately spiced dishes.
Country of origin: France
Alcohol by volume: 13%
This wine is ideal for drinking now but can be kept for up to 3 years
History: Moulin de la Roque was created in 1950 in the little village of La Cadière d'Azur, close to the Mediterranean Sea. A large part of their production is rosé wine and Mourvèdre is the most important varietal.
Regional information: In the Bandol appellation, area there are five soil types: sandy marl, black marl, rudist limestone, Triassic pebbles and red sand. Bandol enjoys an enviable location on Provence's coastline. Here, the vines soak up the Mediterranean sunshine and enjoy the cooling sea breezes.
Vinification: The organically grown grapes are hand-picked from 20 year-old vines in the Bandol appellation area. Fermentation takes place in stainless steel tanks for 10 days at an average temperature of 18 degrees. Clarification takes place through decanting to leave sediment in the vat, followed by tangential filtration, and metatartaric acid is used for stabilisation.
