Name: Rosé 2020 AOP Côtes de Provence - Ultimate Provence Origin
Brand: ULTIMATE PROVENCE
SKU: UP/ST/RS/ORG/0.75
Price: 30.0 GBP
Availability: InStock

Rosé 2020 AOP Côtes de Provence - Ultimate Provence Origin

A careful selection of the best grapes - Syrah, Cinsault, Grenache Noir, Rolle (Vermentino)

ONLINE EXCLUSIVE

Proudly presenting our latest discovery, and a Wine Caverns online exclusive product - Ultimate Provence 'Origin'. I like to think of this beauty as Ultimate's curvier and more stylish cousin - a little spicy, with a very well rounded body, a touch of sweetness, and ultimate extravagance. This is a wine you don’t want to walk on by.

Perfectly enjoyed from a large glass on a Summer's evening.

Vintage - 2020

ABV - 13%

Capacity - 75cl

£30

£30/75 cl

In stock, ready to ship
Inventory on the way

Quantity

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Technical sheet - Rosé 2020 AOP Côtes de Provence - Ultimate Provence Origin

Grape (s)

A careful selection of the best grapes - Syrah, Cinsault, Grenache Noir, Rolle (Vermentino)

Appearance

A deep, beautiful pink.

Nose

An intense nose of crunchy stone fruits (peach and apricot) seasoned with spices and wild mint.

Palate

Fresh, well balanced and with a subtle mint finish.

Food pairing

Perfect with fusion cuisine. To be enjoyed around a Moroccan tagine, or with chicken skewers marinated in paprika.

Serving advice

Ideal tasting temperature 10°.
Tip: Rather than putting your wine in the fridge, put your white wine in an ice bucket with water and ice cubes.

Vinification

The UP Origin cuvée goes back to the sources of the magnificent terroir that gave birth to Ultimate Provence. At the foot of the Massif des Maures, the vineyard grows on crystalline soils. The Syrah and Rolle grape varieties are honoured here, accompanied by the youngest Grenache noir and Cinsault. Always harvested in the middle of the night, in the light of our lunar star, the grapes are quickly pressed in the cellar, before the juices are separated. The saline minerality is expressed without long maceration. A short stabilisation is followed by the filtration of the lees which will be reincorporated to ferment together, at around 17-18°C. Frequent stirring on fine lees for two months refines the palate, before the winter rest. The setting takes place in the spring.