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 beautifully delicate highlights.

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

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

Food and wine pairings

Perfect as an aperitif, this wine also pairs wonderfully with a refined ceviche, a lobster salad with citrus fruits, summer grilled dishes or fresh Mediterranean-style specialities.

Serving and cellaring

To fully appreciate this vintage, it is recommended to serve it at a temperature of between 8 and 10 °C. It has a cellaring 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, in 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 guest-house hospitality. This integrated structure allows the estate to shine through a complete wine tourism experience, rooted between sea and hills.

The vineyard

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

Winemaking and aging

The making of this wine begins with night-time harvesting in order to preserve aromatic freshness and limit oxidation. The berries undergo a very brief skin maceration in the press before immediate pressing. The must is then naturally clarified through cold 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.