# UBY BIO N°26 Rosé (NV)

- **Producer:** Domaine d'Uby
- **Colour:** rosé
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Cabernet Franc, Syrah
- **Region:** South West France, France
- **Style:** Classic
- **Alcohol:** 11.5%
- **Average price:** €8
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** raspberry, strawberry, redcurrant, grapefruit, rose, cream

## About this wine

Domaine d'Uby is situated in the heart of Gascony, in Southwest France. Owned and operated by the Morel family, the estate is highly regarded for its commitment to environmental preservation, notably through its active protection of the European pond turtle (Cistude), which populates the estate's natural areas. The 'Bio' range, including the N°26 Rosé, represents their dedication to organic viticulture, delivering fresh, vibrant, and highly accessible wines that capture the sunny, maritime-influenced climate of the Côtes de Gascogne.

## Interesting facts

- Domaine d'Uby features the European pond turtle on its logo, reflecting their active partnership in protecting this endangered local species.
- The grapes for N°26 are harvested exclusively at night to lock in the vibrant, crisp acidity typical of Gascon wines.
- This wine is certified organic and vegan-friendly, produced with minimal intervention to showcase pure fruit expression.

## Food pairing

This crisp, dry rosé thrives on its high acidity and vibrant red fruit profile. It acts as a refreshing palate cleanser, making it an excellent match for lightly spiced dishes, fresh seafood, and creamy cheeses where the acidity cuts through the fat.

## Wine making process

The grapes for UBY BIO N°26 are harvested during the cool night hours to preserve their delicate primary fruit aromas and prevent oxidation. Upon arrival at the winery, the grapes undergo a short skin-contact maceration in pneumatic presses to extract the pale pink color. Fermentation is carried out in temperature-controlled stainless steel tanks at low temperatures to maximize aromatic expression. The wine is then aged on its fine lees in stainless steel for a short period before early bottling to maintain its youthful freshness.