1442

Côteaux d’Aix-en-Provence

ROSÉ

30% Grenache, 30% Mourvèdre, 15% Cinsault, 15% Cabernet Sauvignon, 5% Syrah, 5% Rolle.

France

2025

91 points James Suckling

Total acidity

5.17 g/L

3.26

Alcohol

13%

Volume

750ml

TASTING NOTES

A rosé from organically grown grapes with an inviting nose of peaches, cantaloupe and pink cherries, lifted by tangerine, grapefruit peel, dried flowers and a touch of flint. The medium-bodied palate is tangy and crisp, showing dried apple and pear alongside juicy citrus and subtle pink peppercorn spice. A fine mineral thread runs through to the refreshing, seductive finish.

FOOD PAIRINGS

Pair alongside a seared tuna accompanied by fresh ratatouille or with a grilled vegetable salad.

DOMAINE

In 1442, Guillaume de Damian, an Avignon resident, bought the lordship of Vernègues where the vines are located today. The history of the vineyard as we know it now began at this time. Successive families contributed to the reputation of the vineyard by allowing the vines to express themselves in order to reveal the full potential of their fruit.

TERROIR

The vineyard parcels are located in one of the best terroirs of the appellation, between 200 and 300 meters above sea level. The forests and valleys of the region intertwine in as many climates and soils particularly conducive to the cultivation of vines. The vines are mainly planted on sun-drenched, clay-limestone hillsides, and in the hollows of cool, shady valleys.

WINEMAKING

There are many ways to approach rosé production – bleeding off a tank of fermenting red after the juice has leached color, the addition of red wine to white, etc, but there is only one method that is associated with Provence’s very best pinks – direct to press processing. This means that the grapes are immediately loaded into the press after being harvested, in the same way as classic white wine production. Before pressure is applied, however, the skins are allowed to macerate in the juice that has been collected at the bottom of the press pan, leaching some of their color into the juice. The press cycle is then completed, and the wine fermented to dryness in temperature-controlled stainless steel.