I'm often asked what is the key feature of our Rosés that make them so different from ones that you can buy in the supermarket or from other suppliers.  Essentially, it is a little like everything else in that you get what you pay for.  Rosé made by the method of leaving juice on the skins for a while to impart flavour and a little colour rather than by simply mixing red and white wines is considerably more expensive to produce.  It also involves good timing and a lot of skill from the winemaker.  Our dry Rosés are very different from sweeter mass produced products and are invariably bottled at source under very carefully contolled conditions.  We do not ship wine in bulk for bottling here.

Not everyone knows the whole process by which our style of wine is made.  There is a great website which provides all this information and more at http://www.vinsdeprovence.com/en  Operated by professional body, C.I.V.P. in France, it is well worth a look and also mentions the Centre du Rosé, which is a scientific establishment devoted to research into Rosé wine characteristics and production methods.  I visited the research centre in February this year and met the Director, Gilles Masson.  We, needless to say, had lots to talk about!  I was very impressed by the equipment, the facilities and by the enthusiasm of everyone there.  The research carried out provides insight into the effects of the environment and production methods on the wines produced and helps further improve quality.  The Centre's website www.centredurose.fr is mainly in French, but contains a lot of information which will be of interest to technically minded wine enthusiasts.  However, the C.I.V.P. site (Vins de Provence) has an English version and is a great first port of call for everyone keen to know about good Rosé.   Just click on the Logo!