La Vie en Rosé – Wines of Southern France
Monday, 6 May 2013
THE ROSÉ WINES OF SOUTHERN FRANCE ARE SOME OF THE BEST IN THE WORLD – NOW IS THE TIME TO BOOK THAT HOLIDAY AND COME TRY THEM FOR YOURSELF.
|HE086A Bastide Pinede
If you want to discover more why not let the experts take the strain and contact Languedoc Wine Tours to book your place on one of their various programmes.
In Provence, VR014A Bastide des Vignes, a lovingly restored barn, renovated by the Owners with passion, offers 5 bedrooms, amazing interiors with stirking bespoke art, pool and extensive gardens – an oasis of tranquility.
This Bastide nestles amongst vines, which are part of Domaine de Rimauresq. Rimauresq is a ‘Cru classé, which produces Cinsault, Mourvedre and Tibouren for their rosés – it is one of the most prestigious vineyards in Provence and their ‘R’ logo is appreciated worldwide. The vinery is a mere 15 minutes away from this stunning property. From here access to the Routes des Vins is easy where you can taste the delights of Cote de Provence, Bandol, Coteaux Varios and Coteaux d’Aix en Provence.
VR014A Bastide des Vignes
Provence rosés are amongst the best in the world, Their pale rose petal colour, delicate aromas and explosion of sun filled fruit on the palate make them a perfect accompaniment to all dishes or ideal for that aperitif!
Rosé is possibly one of the oldest known types of wine in the world and there are three major ways to produce rosé wine – skin contact, saignée and blending.
So, enough of the lecture, time for some practical, simply contact South France Villas who will be delighted to book you a property so you can enjoy your personal “voyage a vin”.
Skin contact – black skinned grapes are crushed and the skins allowed to remain in contact with the juice for a short period, normally 1-3 days, the longer they are left, the more intense the colour of the final wine.
Saignée (the French word for bleeding) – when the winemaker desires to impart more tannin and colour to a red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée and this can be fermented separately to produce rosé.
Blending – the simple mixing of red wine to a white wine to impart colour. This method is discouraged in most wine growing regions, especially in France, where it is forbidden by law, except for Champagne, but most producers use the Saignée method.