# Domaine Milan Haru Rosé (2023)

- **Producer:** Domaine Milan
- **Colour:** rosé
- **Type:** still
- **Grapes:** Grenache Noir, Syrah, Cinsault
- **Region:** Provence, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** strawberry, peach, grapefruit, orange, cherry, rose

## About this wine

Domaine Milan is situated in Saint-Rémy-de-Provence along the foothills of the Alpilles mountain range. Originally established in 1956 by Robert Milan and later transformed by his son Henri, the estate is now led by Théophile Milan and his wife Natalie. In 2007, the estate chose to exit the Les Baux-de-Provence AOC classification to bottle under Vin de France, granting complete freedom in vineyard management and cellar decisions. The cuvée name 'Haru' translates to 'Spring' in Japanese, as the wine was originally created specifically for the Japanese market to celebrate the cherry blossom season before gaining global recognition.

## Interesting facts

- 'Haru' means 'Spring' in Japanese and was originally bottled exclusively for cherry blossom season in Japan.
- Domaine Milan left the official AOC appellation system in 2007 to preserve complete winemaking freedom.
- Famed soil microbiologist Claude Bourguignon helped map and optimize the domain's unique vineyard parcels.

## Food pairing

This bone-dry natural rosé pairs exceptionally well with vibrant Mediterranean cuisine. Its bright, crisp acidity cuts through delicate fats in goat cheese and fresh charcuterie, while its subtle textured structure enables it to complement seafood and light summer vegetable preparations without being overwhelmed.

## Wine making process

The grapes are organically farmed on blue marl and calcareous sandstone soils. Following manual harvest, the fruit undergoes direct pressing with an ultra-short skin maceration. Fermentation occurs spontaneously using indigenous yeasts in concrete vats without temperature manipulation, fining, or filtration. The wine is aged for 6 to 9 months in concrete vessels prior to bottling with minimal added sulfur dioxide.