Intense red fruits with notes of cassis on the nose, followed by an immediately fresh and lively palate, with underlying richness, blackcurrants and a certain cool minerality. Fine tannins add a pleasing structure whilst the finish is long and fresh.

As Provence continues its growth in the global rosé market, the smaller appellations which make up the region are becoming better understood. Coteaux d’Aix en Provence is a small AOC of 4,500 hectares to the north-west of the wider Provence region with some, as the name suggests, surrounding the city of Aix. Domaine Bargemone is an organic and HVE Level 3 certificated estate, owned by the Einaudi family and consists of 120 hectares of parcels surrounded by small woods. The pretty Touloubre river winds through the centre of the domaine and feeds a small lake – ultimately ending in the Mediterranean Sea via l’Etang de Berre. The origins of the domaine lie in the 13th Century when the Knights Templar built a Commandery there consisting of several buildings for dining, prayer and training in combat as well as cultivating vines on the land around them. Several noble Provençale families took on the estate in the following years, including Thomassin Bargemon (the Count of Baux) who gave his name to the domaine. The landed was re-planted in 1968 forming the property as we know it today and was eventually taken over by the Einaudi family in 2019. Excellence, sharing and ecology are the principles at the forefront of everything winemaker Pierre does at Domaine Bargemone. Excellence in the quality and finesse of the wines, sharing because of how they like to connect with their customers and fellow vignerons and ecology because of their sustainable approach to viticulture and winemaking. In the cellar, the use of sulphites is very restricted, and they aren’t used during harvest or in the press. They are only used, and even then very sparingly, once fermentation has finished in order to help the wine stabilise.

Grapes are harvested at night when temperatures are cooler, then the different varieties are vinified separately in thermo-regulated stainless steel tanks to further preserve the fresh, fruit aromas. Daily pumping over helps to extract the beautiful colour and aromatics, with blending taking place in December before bottling in May.

Perfect with charcuterie boards, cheese, barbecue and tapas.