# Château de la Deidière Rosé (2022)

- **Producer:** Domaine & Châteaux Fabre
- **Colour:** rosé
- **Type:** still
- **Grapes:** Grenache, Cinsault, Syrah
- **Region:** Provence, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–13 °C
- **Aromas & flavours:** strawberry, raspberry, redcurrant, peach, melon, blossom, herbaceous, white pepper

## About this wine

Château de la Deidière is a historic estate located in the heart of the Côtes de Provence, managed by the Fabre family since 1961. The family's winemaking heritage in Provence dates back to 1605. The estate spans 55 hectares of clay-limestone soils rich in rolled pebbles, bordering the communes of Pierrefeu-du-Var, Puget-Ville, and Cuers. The property features a historic 17th-century dovecote (pigeonnier) built under the reign of King Louis XIV, which serves as the inspiration for the estate's wines. The vineyards are farmed sustainably with High Environmental Value (HVE) certification, promoting biodiversity alongside natural woodlands and olive groves.

## Interesting facts

- During Louis XIV's reign, the Count of La Deidière was granted the rare royal privilege to build a dovecote, which still stands on the estate.
- The Fabre family has been crafting wine in Provence since 1605, making them one of the region's oldest independent winemaking families.
- The estate's clay-limestone soils are covered with 'galets roulés' (smooth pebbles) that retain heat and help vines thrive.

## Food pairing

This gastronomic rosé possesses a structured, well-rounded palate and vibrant acidity that allows it to cut through richer dishes like slow-cooked lamb, while its classic Mediterranean herbal notes perfectly complement Provençal vegetable dishes like ratatouille and tian. The crispness and stone fruit profile also beautifully balance the sweetness of grilled seafood and the richness of a chocolate dessert.

## Wine making process

The winemaking process at Château de la Deidière is designed to preserve the delicate fruit and freshness of the traditional Provence varieties. Harvest takes place at the end of August. Upon arrival at the winery, the grapes undergo immediate cold skin-contact maceration (maceration pelliculaire) to extract delicate color and primary aromatics without extracting harsh tannins. This is followed by gentle pneumatic pressing. Fermentation is conducted at a temperature-controlled 16°C in air-conditioned cellars. The wine is aged entirely in stainless steel vats to maintain its crisp, vibrant character, with no oak contact or malolactic fermentation.