The Wine... is rich and full or strawberry fruit flavors that combine with minerality to make the wine interesting. While there is some sweetness, it finishes with clean acidity, making it work with food. Try salty foods like salami or even a burger or chicken from the grill. Using the Saignée method, this rosé is made from 100% Syrah. The Gilberts leave a trace of residual sugar (about 8 gr. per litre), believing it makes a better wine because the sweetness complements the fruit.

The Method... Saignée = the grapes go into the tank overnight and after a short maceration the juice is “bled” off, allowing it to absorb some of the color from the grape skins. The fermentation is long and slow at controlled temperatures. The temperature in the fermentation tank is reduced to just above the freezing point to kill the yeast and stop the fermentation at around 12% alcohol and 8 gr./l residual sugar. The inspired name: “Rosé des Glacières”.

The Domaine... Faillenc Sainte Marie is a small property, eight hectares, whose vines stubbornly cling to the rocky foothills of Mont Alaric. Dominique Gilbert and his wife, Marie-Therese, are the winemakers and do just about everything.