A Rosé built for the dinner table. It’s deep and dark in both hue and flavour. Dark cherries, pomegranate and tangy acid to back it up. The gradual press into cement fermenters builds the colour and texture, followed by barrel ageing of up to six months rounds out the flavour. A growing number of producers from the south are making Rosé in this style. Think of it like the ultimate chilled red. Maxime Magnon trained with Jean Foillard, and brings those minimalistic practices into his own cellar.