Experience the rich and complex flavours of Maison Brotte ‘Les glantiers’ Tavel Ros. This dark salmon hued ros boasts an intense and intricate nose, with hints of red fruit and violets. Its palate is initially fresh and round, developing into a fuller, fruitier taste with time. Perfectly paired with a variety of dishes, from sushi and summer salads to seafood lasagna and aged sheep’s cheese.

About the Producer

Wine has occupied a major place in the Brotte family for two centuries already. In 1880, Mr. Amouroux and Mr. Clouplet, ancestors of Laurent and Christine Brotte respectively, were already busy in the vineyards. One in Chteauneuf-du-Pape, the other in Cairanne. These two winegrowers who represent the firstgenerationof the House planted and perpetuated vines that would later become the Domaines Barville and Grosset.

Maison Brotte was officially created in 1931 when Charles Brotte (2ndgeneration), a recent graduate of a business school in Marseille, decided to create his own company in Chteauneuf-du-Pape. Maison Brotte thus began to offer a wide range of wines from the Rhne Valley and placed itself among the pioneers in this field.

The year 2015 was marked by the arrival of the 5th generation at the estate.Thibault and Benot now work alongside their parents and bring freshness and dynamism to the company. Today, there are three generations cooperating in the development of the house.

Vineyard and Winery

The Tavel vineyards are located slightly beyond the right bank of the river Rhne, in the Gard department, on a plateau located southwest of Orange.

The AOC can be broken down into three distinct terroirs: sand and clay in the southeast, alluvial and pebble terrace in the northwest, and limestone scree in the west. These warm soils (the pebbles reflect the suns rays allowing the grapes to ripen well) combined with a very windy Mediterranean climate make this a powerful, fleshy, broad and well-structured ros.

The grapes are harvested by hand and the juice then undergoes a cold maceration in vats with the grape skins to draw out more tannin and colour (between 12 and 24 hours). We then carry out a pneumatic pressing. After clarification, the alcoholic fermentation takes place in stainless steel vats at a temperature of 18-20C and lasts for 8 to 10 days. The wine is then aged on its fine lees without any malolactic fermentation to preserve its freshness. It is bottled in the March following the harvest.