Good Tavel rosé is rarely about delicacy alone, and this leans into the appellation's more serious, gastronomic side while keeping things fresh and direct. Made from Grenache and Cinsault grown on limestone scree and clay in the Vestides terroir, it's crafted with a low intervention approach, including organic conversion, whole bunch maceration and minimal sulphur use. The result is a Tavel with structure, energy and real drinkability rather than simple summer rosé charm. Taste
Bright raspberry and redcurrant lead, followed by a touch of wild herbs and subtle savoury spice. The palate is dry and lightly textured, with fresh acidity, a faint bitter edge on the finish, and enough grip to handle food comfortably.