Rose
The spicy, salty, orange-tinged character of Tradition Rose is a departure from a mainstream world that wants rosés in a certain style. The almost forgotten Tibouren, an ancient grape of the Mediterranean basin, is a "champion" for the estate and covers over 50% of the total plantings. In Cuvee Tradition it constitutes 90% of the blend and after maturing...
Nerello Mascalese gives excellent rosés and Marco de Grazia's Etna Rosato from younger vines in different parts of the estate is a rosé that is etched in the memory. A real firework of intensity and minerality, it's not unlike the playground and candied fruit that comes to mind when it comes to rosé wines. With pulsating energy and tensions, salty...
Rosé Fleur de Pinot is based on very old Pinot Noir vines with a percentage of about 5% of Pinot Beurot (Pinot Gris). Sylvain considers the fruit from the three old vineyards to be the best overall from the estate. About half of the grapes are pressed directly with the whole clusters, while the remaining half undergoes 36-48 hours of juice maceration with...
Edenia Fuxia comes from 70% Limniona and 30% Zalovitiko grapes, grown in Kalogries, at an altitude of 320–340 meters and a slope of 13%. The two varieties are blended after 4 hours of pre-fermentation maceration before pressing. Fermentation is spontaneous, with indigenous yeasts, 90% in stainless steel tanks and 10% in second-use French barrels. After...
Low yields, organic farming and the daily presence and involvement of Michalis Tsafarakis in the vineyard he loves so much are key points in the quality of the wines he produces. Only 1400 bottles are produced from this excellent rosé which is pressed directly as soon as the grapes are broken to get just enough colour. Pre-fermentative maceration at low...
From dry, low-yield vineyards on the slopes of Thessaly, IÓ rosé is a wine whose grapes are harvested by hand and fermented with native yeasts after first being macerated with the skins for about 4 hours. The wine remains in contact with the lees for 3 months and is bottled after gentle filtration and with low sulphite addition.
Caroline is the daughter of Claude and Brigitte, André Roux's great-granddaughter, and the youngest generation of Clos Cibonne along with her brother Olivier. The Cuvée that bears her name is produced from grapes that are pressed immediately after the morning harvest and transferred to stainless steel tanks where fermentation takes place with indigenous...
The rosé bio is vinified in stainless steel tanks using indigenous yeasts, following the gentle, natural winemaking approach that Sklavos applies to all his wines. Interventions are minimal, and total sulphur levels are kept low—just 50ppm. This alternative interpretation of the Mavrodaphne variety results in a rosé with refreshing acidity, a fairly...
