Clos de la Lune : Clos de la Lune Rosé 2025

Characteristics and tasting notes of Clos de la Lune Rosé 2025

Tasting

Appearance
This wine reveals a pale, luminous colour, enhanced by wonderfully delicate highlights.

Nose
The bouquet is both subtle and refined, releasing aromas of small red fruits in which raspberry particularly stands out, all underscored by fresh nuances.

Palate
The attack is harmonious and full of freshness. The palate unfolds notes of fresh strawberry within a generous, perfectly balanced texture. This delicate rosé displays a remarkable natural elegance.

Food and wine pairing

Perfect to accompany your aperitifs, this wine also pairs wonderfully with a refined ceviche, a lobster salad with citrus, summer grilled dishes or fresh, typical Mediterranean cuisine.

Serving and cellaring

To fully appreciate this vintage, it is recommended to serve it at a temperature between 8 and 10 °C. It has ageing potential allowing it to be enjoyed until around 2030, evolving over time towards seductive notes of quince.

The elegance and richness of a Côtes de Provence rosé

The estate

Legally founded on 29 August 2014, Clos de la Lune is located in Cogolin, in the Var, at the heart of Provence. Now led by Gérard Hérisson, this estate flourishes within the magnificent Massif des Maures, on the La Chêneraie site. The property stands out through a comprehensive approach combining winegrowing, trading and guesthouse hospitality. This integrated structure allows the estate to shine through a complete wine tourism experience, rooted between sea and hills.

The vineyard

The vines flourish in the exceptional setting of the Massif des Maures, benefiting from an ideal Mediterranean climate. The soils of this terroir allow the grape varieties of the Côtes de Provence appellation to express an aromatic palette of great elegance, giving the wine freshness, finesse and complexity.

Vinification and ageing

The making of this wine begins with night-time harvesting in order to preserve the aromatic freshness and limit oxidation. The berries undergo a very short skin maceration in the press before an immediate pressing. The must is then naturally clarified through low-temperature settling. Alcoholic fermentation is meticulously controlled, starting at 15 °C and gradually rising to 18 °C. Finally, the wine is naturally refined through three successive rackings before undergoing a light filtration at bottling.

Grape varieties

This blend is made up of 50% Grenache, 40% Cinsault and 10% Rolle.