Breaking the myth that great rosé must be produced by the 'saignée' method of bleeding only red grape varieties, the reputed house of d'Aqueria, co-ferments red and white varieties such as grenache, syrah, clairette, mourvèdre, bourboulenc and cinsault to create a complex, deeply flavourful and vibrantly coloured rosé. Often called a 'gastronomic rosé' as its place is squarely on the table with foods such as cracked black pepper-crusted salmon or try with a Toulouse-style Cassoulet. Tasted May 2024. Score - 91. (Sara d'Amato, winealign.com) Breaking the myth that great rosé must be produced by the 'saignée' method of bleeding only red grape varieties, the reputed house of d'Aqueria, co-ferments red and white varieties such as grenache, syrah, clairette, mourvèdre, bourboulenc and cinsault to create a complex, deeply flavourful and vibrantly coloured rosé. Often called a 'gastronomic rosé' as its place is squarely on the table with foods such as cracked black pepper-crusted salmon or try with a Toulouse-style Cassoulet. Tasted May 2024. Score - 91. (Sara d'Amato, winealign.com) 750 mL bottle