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Rosés speCiAl RepoRt Rosés speCiAl RepoRt

A rosé for every occasion

An aperitif for any season

Fortant Marinière Rosé de Provence (AOC). Its powder-pink color
wins one over at first glance. This is a delicate blend of Grenache,
Cinsault, and Syrah, with grapes harvested in the morning to preserve
their freshness. Sweet and indulgent flavors of red berries and white
blossom to light up an aperitif, a lunch on the shore, or an al fresco
dinner. Sunshine and cicadas – you’re in Provence!

Bouchard Aîné & Fils grand Conseiller 100% Pinot Noir. An intense
raspberry color. On the nose, it offers an explosion of red berries and
hints of citrus. In the mouth, the purity of the fruit combines with the
smoothness of the wine and a light touch of acidity.

Antonin rodet Coteaux Bourguignons Clairet (AOC) 100% Gamay.
A pink color with hints of redcurrant precedes a fresh and lively nose
of red berries. Indulgence and freshness dominate in the mouth.

Gastronomic rosés

gaïa de Fortant rosé Bio (IGP Pays d’Oc). A wine dedicated to vegetarian
cuisine with a lovely rose-petal-pink color. This cuvée is produced from
a blend of different plots of organic Syrah located on the hillsides of the
languedoc. A delicate, fruity, and lively wine.

Bouachon Le pavillon Saint-pierre, Côtes-du-rhône (AOC). A salmon-pink
color for this blend of Grenache for power and harmony and Cinsault for
elegance and smoothness. An expressive nose of citrus that is echoed in
the mouth.

Bouchard Aîné & Fils prince philippe Coteaux Bourguignons (AOC) 100%
Gamay. A redcurrant color for this wine with aromas of red berries that are
also evident in a mouth that is rounded and fresh.

For a fresh

Delicate vinification requiring precise expertise finish

Several elements are involved in the production juice and pressed juice are then either blended
of a rosé wine, where the art of the winemaker is or vinified separately. La Capitainerie Fortant Languedoc organic
fully expressed. First, the choice of varietal and (AOC). An elegant salmon-pink color for
blend. This is a fundamental step because the • Bleeding: A colorful, structured, fleshy wine this haute couture rosé that combines a
varietal contributes to the character of the wine. produced from red wine varietals. delicious fruitiness with length on the
Then comes vinification, which requires some The grapes are put into a vat to macerate for up tongue. A subtle blend of Mourvèdre for
precise expertise to obtain the desired color and to 24 hours before fermentation. Once the desired breadth and aromatic richness, Syrah for its
aromatic expression. A mastery of the maceration color has been obtained, some of the juice will be aromatic profile, and Grenache for power.
time, pressing, and temperature is essential for the removed or “bled” from the vat for the rosé. The
quality of the wine and to achieve the right color. remaining wine is then used to produce a red wine. Mommessin Renovatio Coteaux Bourguignons
(AOC) 100% Gamay. The regal varietal of
Three vinification methods • Maceration: A colorful, fruity, and aromatic wine. the Beaujolais in a rosé version. A pale
The grapes are left to macerate in their juice pink color for this indulgent and fresh
• Direct pressing: A lively, paler wine. before pressing. Once the must has been racked wine with a bouquet of red berries to
Grapes are pressed when they arrive at the winery. off, the fresh skin and pips are pressed and the stimulate the taste buds as we emerge
Depending on the varietal and pressure, the color of resulting juice is blended, either all or in part, from the winter!
the must is more or less pronounced. The free-run with the free-run juice.

Boisset La Famille des grands Vins
www.boisset.com - Spring 2019 5