Maïa Rosé

Description

Maïa O MAÏA rosé is a blend of 65 % Cinsault, 20 % Grenache, 10 % Vermentino and 5 % Cabernet Sauvignon sourced from vines planted on deep limestone slopes at Château St Maur, in the heart of the Côtes de Provence appellation. The generous sun exposure, coupled with the nearby Mediterranean sea breezes, provides the perfect conditions for producing this fresh and elegant rosé. **Vinification:** Direct pressing and 5‑day maceration of cloudy must before cold settling. Thermally controlled fermentation at 16 °C preserves the fresh fruit aromas. The wine is aged on the lees with regular bâtonnage for two months. Blended by two Masters of Wine, Liam Steevenson and Mark Pygott, no expense is spared from vineyard to bottle, ensuring that MAÏA rosé perfectly captures the spirit of Provence, evoking sunny days and long meals with friends and family. Delicious as an aperitif or with Provencal foods rich in flavor—olives, garlic, oily fish such as anchovies and grilled sardines—it also pairs ideally with fish, shellfish and white meats. Residual sugar: 0.5 g L⁻¹, pH: 3.49, total acidity: 4.65 g L⁻¹.