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Ideal Chill: 51°F
Following harvest, the grapes are immediately pressed and fermented in a mix of stainless steel and cement tanks between 57ºF - 61ºF. The grapes macerate for 5-8 days, where each day, the lees are removed from the must via cold co-stabilization. It’s then aged on its lees for 3 months, with bâtonnage.
Democratizing fine wine means wine for all and wine without judgement! Wine and a box of mac and cheese? That sounds like a Tuesday night to us. However, if you did want to explore rosé wine pairings, Archer recommends sticking with more delicate foods that will benefit from the fruity notes and medium-body of our Provençal rosé. Perfect hot weather drinking.
While rosé complements many dishes, seafood-centric dishes hit closest to home. Archer Roose Rosé does, after all, hail from Provence, France: a coastal port city adored for its breezy, sea-side cafés. Chef Adam Moore created a light, versatile Grilled Tuna Niçoise Salad that plays on all the wonderful seafood flavors we love, while keeping it simple.Grilled Tuna Niçoise Salad →
Enjoy a taste of Provençal life — complete with our Rosé. À votre santé!
Benjamin Mei still remembers his first day as an intern at Chateau Fuisse, a sixth-generation, family-owned estate in Burgundy. He stood among the barrels and thought to himself: 600 years ago, someone was standing right here, thinking about making wine.
He has since made wine in the Languedoc Roussillon, Bordeaux, and Provence. Accomplished as a French winemaker, he became Head Winemaker and Director at the prestigious Vina Apaltagua in Chile, under the guidance of Chilean oenologist Alvaro Espinoza. Today, he owns his own winery in Provence.
With its cool Mediterranean climate, winemaking has flourished in Luberon since antiquity; many believe that rosé was the first wine to be made in the South of France. Our grapes are grown in the heart of Provence in the Regional Natural Park of Luberon.
sand, some clay
Acidity 5.9%, pH 3.29,
Residual Sugar < 1g/L
above sea level
age: 27 years
1 can = 1.5 glasses of wine