HOW IS PROVENCE ROSÉ WINE MADE?

HOW IS PROVENCE ROSÉ WINE MADE?

There are three techniques for producing Provence rosé wine:

• Direct pressing, which yields a pale, fresh, and fruity rosé.
• Skin maceration, producing more structured wines with powerful aromas and a brighter color.
• Blending of red and white wine, a technique prohibited in France except for Champagne rosé.

Château Léoube is renowned for producing the best Provence rosé because it masters the direct pressing technique. With minimal contact with the colored grape skins, the rosé juice remains clear, resulting in fresh and delicate aromas. We prioritize stainless steel tank vinifications with temperature control during alcoholic fermentation. We then let the wines undergo malolactic fermentation.

This secondary fermentation, which occurs after alcoholic fermentation, is typically avoided by winemakers. It converts malic acid into lactic acid, naturally altering acidity and providing more richness, roundness, better wine stability, and lower sulfite levels.

Fruity and structured, Léoube’s Provence rosé wine is divided into three cuvées:

• Rosé de Léoube,
• Secret de Léoube,
• Léoube la Londe.

Our estate exclusively produces organic rosé wines.