Wines made from Merlot represent a fairly accurate synthesis of the ideal rosé wine, full-bodied, with a lovely fruity texture on the palate.

Pairings : this rosé is a perfect accompaniment to aperitifs with friends, seafood platters, grills and other summer dishes.

Tasting notes : This wine has a pale salmon colour and a complex nose of red berries mixed with the sweetness of apricot. On the palate, the soft attack gives way to a fine structure that is both warm and racy, with a persistent, complex finish underpinned by a very oceanic freshness.

Vinification and vineyard :

Location : the plots are located on hillsides at an altitude of 200 metres.

Climate : dominated by oceanic influences, the plots benefit from optimum sunshine and aeration to ensure good health. Summer heat is ideally combined with oceanic coolness.

Soil : a combination of clay, which gives this gourmet rosé the substance it needs, silty sand, which adds a touch of lightness, and limestone, which adds liveliness.

Vinification and ageing : after the harvest, the grapes are immediately destemmed before being pressed with extreme delicacy. The first few hours of vinification are the most perilous and decisive. Alcoholic fermentation is controlled cold to preserve the wine's aromatic potential. The wine is matured in vats, on fine lees, to bring out its fullness, roundness and aromatic complexity.

Appellation : The Comté Tolosan PGI is the largest appellation in the South-West. It covers 12 départements (from the Adour watershed to the upper Garonne basin) and encompasses a wide diversity of terroirs and grape varieties. The PGI can be completed by "Bigorre", "Coteaux et Terrasses de Montauban", "Pyrénées Atlantiques", "Tarn et Garonne", "Haute-Garonne" and "Cantal". From Jurançon to Cahors, from Gaillac to Bergerac via Marcillac, our producer Lionel Osmin et Cie, a wine merchant who works in partnership with the winegrowers, has become the only cross-border signature for the wines of the South-West.

Serving and ageing recommendations :

Recommended serving temperature : 8/10°C

Cellaring : 18 months