CHÂTEAU MINUTY
ROSE ET OR
SIGNATURE WINE - In less than a decade, the "Or" range has become the signature of Château Minuty. The result of meticulous plot work, these vintages are distinguished by their naturalness and the immediate pleasure they give.
THE STORY
This vintage is an estate wine. It first appeared in 2009 as the makers wanted to take the winery’s signature subtle flavour and intense aromas to the next level. To make the dream a reality, the winery’s three main terroirs were expertly blended to capture the Château Minuty flavour in Rose et Or
THE METHOD
Grapes 100% from the estate, harvested by hand. HVE (High Environmental Value) certification for the entire property since 2019 (160 hectares). The grapes are harvested by hand when just ripe and come from three terroirs: Gassin, the site of the Château, with its beautiful crystalline schist; Vidauban, the historic site, with its deep red clay soils; and Ramatuelle, on the sands with a view of the sea, for lightness. 100% free-run juice selected by Jean-Etienne and François Matton, who are in charge of pressing. These free-run juices are collected by gravity in the vats, then subjected to meticulous settling and alcoholic fermentation with drastic temperature control. No malolactic fermentation, as with all Minuty rosés.
THE FLAVOUR
This vintage is all about elegance; the aromas of sun-drenched and freshly-picked ripe fruit ranging from vine peach and pear to melon. It’s full and crisp on the palate, powerful yet pure like flavoured spring water.
THE EXPERIENCE
Serve cold (8-10°) in summer and chilled (10-12°) the rest of the year. The Rose et Or vintage’s delicacy and body mean it goes with a wide variety of dishes as it brings out the spices. We recommend seafood from prime locations such as fleshy oysters, Madagascan prawns or shellfish and exotic or Asian dishes such as pad thai or Creole rougail stew. Rose et Or works beautifully with the creamy sauce and chicken in a good Caesar salad or is ideal with a classic starter like melon and Parma ham. Bouillabaisse is a classic pairing. Fresh and young hard cheese. And tropical fruit sorbet for dessert.
