France

The essence of French rosé From Champagne’s chalk slopes to Provence’s sunlit hills, French rosé defines elegance. Fresh, balanced and expressive, it reflects the diversity of France’s terroirs – from mineral precision to Mediterranean warmth. Terroir – diversity as identity France’s rosé heart beats across regions: crisp limestone in the north, chalky silex in the Loire, and sun-drenched clay in the south. This diversity shapes wines of remarkable depth, texture and charm. Our estates – five faces of French excellence Gallimard Père & Fils (Rosé des Riceys – Champagne) Rare still rosé of Pinot Noir, complex and elegant with notes of strawberry, cherry and spice. Full-bodied, long and refined. Jean Reverdy (Sancerre “Les Villots”) Pinot Noir rosé from limestone soils. Fresh, delicate and mineral – a rosé for the table. Bruno Andreu (Cuvée Élixir – Languedoc) Southern blend of Grenache, Syrah and Cinsault. Fruity, expressive and charmingly modern. Maison Saint AIX (Côteaux d’Aix-en-Provence) Iconic Provence rosé – pale pink, aromatic and perfectly balanced. Peach, citrus and red berry elegance. Château Vannières (Bandol Rosé) Powerful yet refined Mourvèdre-based rosé. Peach, herbs and sea-breeze minerality – a true gastronomic rosé. Together, they capture the spirit of French rosé: freshness, finesse and timeless pleasure. Food Pairing – refined and versatile Rosé des Riceys: veal, duck, Asian cuisine. Sancerre: seafood, goat cheese, salads. Languedoc: tapas, white meats, grilled vegetables. AIX: Mediterranean dishes, shellfish, summer menus. Bandol: tuna, Provençal stews, aged cheese.