A PIECE OF HISTORY
The Gigondas rosé today represents a small production for the appellation (about 1%) but it deserves the greatest interest as it is remarkable by its fullness in the mouth and marked by the northern and fresh terroir of Gigondas. It was traditionally made by bleeding.
Today, we have chosen to make our Gigondas Romane Machotte rosé from Grenache and Mourvèdre, vinified by direct pressing (60%). They are then blended with Cinsault by bleeding (vines in their thirties lend themselves well to bleeding), matured with Syrah (15%), followed by fermentation at low temperature to preserve the fruitiness of the grapes. Bâtonnage and ageing in barrels of 1 to 2 years for 4 months.

ITS TERROIR
The vines at the origin of our Gigondas Romane Machotte rosé are rooted on the slopes of the family estate, with a north-west exposure at an altitude of 300m. The soils are composed of alternating limestone and marls from the Cretaceous period. The average age of the vines of this plot selection is 45 years old.

OUR FAVOURITE FOOD AND WINE PAIRINGS
Gigondas rosé is typically a gastronomic wine. It can easily reign over an entire meal and can also be appreciated with a little ageing. It has enough depth and texture to match your summer meals, with a spicy touch. We have been seduced by the agreements obtained with salmon in soy sauce, grilled lobster, red mullet or white meats (chicken marinated in thyme etc…).