Discovering the best rosé wine in the world

A good rosé wine: origin, grape varieties and production method

A good rosé wine can be recognised by its origin, grape varieties and production method: direct pressing, maceration or saignée. The Languedoc, with its AOP appellations, offers a wide variety of rosés, including Clos du Temple, an AOP Languedoc Cabrières wine certified AB and Demeter.

Clos du Temple was named the best rosé in the world at The Drinks Business Global Rosé Masters. It shows what a Languedoc rosé made with meticulous care, from vineyard to winery, can offer.

What makes a good rosé wine?

Rosé wine is not a blend of red and white wine. It is made mainly from black grapes, the same grapes used for red wine, using a distinct winemaking process that determines the intensity of its colour.

• Direct pressing: the grapes are pressed as soon as they arrive at the winery, producing a pale colour.
• Maceration: the juice remains briefly in contact with the skins before pressing, giving it more colour.
• Saignée: some of the juice is drawn off from a vat of black grapes, producing a deeper, more intense colour.

There is therefore a wide variety of rosé wines. To understand each stage: how rosé wine is made.

Colour and aromas: what gives a rosé its character

A quality rosé wine expresses its terroir: grape varieties, soil types and vineyard climate. Its colour ranges from very pale pink to bright salmon pink. Soft, delicate rosés are characterised by fruit aromas (citrus, red berries, dark fruits and exotic fruits), floral notes and sometimes hints of spices such as vanilla or cinnamon.

Clos du Temple: an AOP Languedoc Cabrières rosé

From the hillsides of Cabrières, Clos du Temple is certified AB (organic farming) and Demeter (biodynamic farming). It blends four black grape varieties (Grenache Noir, Cinsault, Syrah and Mourvèdre) with one white variety, Viognier.

The best free-run juice is selected, then pressed cold (5 °C) to preserve its aromas and prevent the juice from taking on colour. After 24 hours of settling at 8–10 °C without added sulphur and fermentation at a low temperature, the wine is aged for 6 to 8 months in new French oak barrels, on fine lees with bâtonnage. Blending takes place on a fruit day, according to the biodynamic calendar. Find out more: Demeter biodynamic wine.

Serving and pairing rosé wine

Rosé wine is served chilled, between 8 and 12 °C depending on the cuvée. It pairs well with aperitifs, white meats, grilled fish, Mediterranean vegetables and mixed salads. Find detailed ideas on our food and rosé wine pairings page, along with our advice on storing rosé wine.

Languedoc rosés

Languedoc rosés with AOC or AOP status are generally distinguished by their vibrant colour and pronounced floral and red fruit notes. To compare this terroir with that of Provence: Languedoc or Provence rosé. To discover all the cuvées: Gérard Bertrand rosé wines.

Frequently asked questions about good rosé wine

How can you recognise a good rosé wine?

By its origin, grape varieties, production method (direct pressing, maceration or saignée) and balance between freshness and aromas.

Is rosé wine a blend of red and white wine?

No. It is made mainly from black grapes, vinified using a specific process that determines its colour.

At what temperature should rosé wine be served?

Between 8 and 12 °C, depending on the cuvée.

What is the best rosé wine from the Languedoc?

Clos du Temple, an AOP Languedoc Cabrières wine, was named the best rosé in the world at The Drinks Business Global Rosé Masters. It is certified AB and Demeter.

Find out more: the history of Maison Gérard Bertrand.