A rosé for ageing and for gastronomy. Uniquely made from local variety Grolleau, grown on the terroir of it's provenance Azay-le-Rideau. There's a bit of Gamay in the mix for some colour depth, but the real complexity is derived from the year it spends in huge old oak foudre before bottling. There's no additions, natural yeasts and minimal intervention, yet it’s clean as a whistle and all enveloping in the mouth. You'll want some fresh goat cheese and cured ham to go with it.