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Domaine Gavoty - Rosé Cuvée Cigale 2018

Domaine Gavoty - Rosé Cuvée Cigale 2018

$25.00

This “Cuvée Cigale” Rosé is refreshing and vibrant, with hints of strawberries and raspberries.

Domaine Gavoty excels at creating soulful Rosé that’s refreshing, yet complex. This Rosé blends Grenache and Cinsault grown on clay and limestone.

The bright, peachy hue sets a gorgeously fruit-driven and aromatic tone with lovely lush strawberries and raspberries. The palate is perfectly balanced with crunchy acids and a bone-dry finish. Serve with Mediterranean salads and grilled prawn or lamb skewers, bruschetta, pesto pasta, and decadent cheese boards. Drink now.

"Coming Soon."

The Rosé Tradition is made out of four grape varieties. The Rolle plays an important role in the style of this Rosé, bringing floral notes, freshness and elegance. This Rosé is made using the Saignée method and the Press method. The Saignée method involves the maceration of the red grape varieties for three to six hours to colour the juice before it is pumped out of the tank. With the press method, the first juice that comes out from the pressed grapes is used to make the Rosé. The two must* types are vinified separately, then blended before bottling. The Press method brings elegance to the Rosé and structure is gained via the Saignée method.

In order the keep as much freshness as possible the wines are bottle all year long.

*Must is the term for freshly pressed juice that for a red wine contains the skins, seeds and stems of the fruit. For a white wine must only refers to the juice.

What we say

"Coming Soon."

Technical notes

The Rosé Tradition is made out of four grape varieties. The Rolle plays an important role in the style of this Rosé, bringing floral notes, freshness and elegance. This Rosé is made using the Saignée method and the Press method. The Saignée method involves the maceration of the red grape varieties for three to six hours to colour the juice before it is pumped out of the tank. With the press method, the first juice that comes out from the pressed grapes is used to make the Rosé. The two must* types are vinified separately, then blended before bottling. The Press method brings elegance to the Rosé and structure is gained via the Saignée method.

In order the keep as much freshness as possible the wines are bottle all year long.

*Must is the term for freshly pressed juice that for a red wine contains the skins, seeds and stems of the fruit. For a white wine must only refers to the juice.





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