Fouquette Rose



La Fouquette Côtes de Provence Rosé  (Organic) 

No longer inspired in their former vocations, Isabelle and Jean-Pierre Daziano decided to follow their shared passion and agreed to take over the 35-acre vineyard and farm of Isabelle’s family.  Nestled into a forested plane amid the Massif des Maures mountains, Domaine de la Fouquette sits in the heart of the Côtes de Provence appellation.  With the skillful guidance of consulting oenologist Bruno Tringali, Jean-Pierre has established an environmentally friendly, but labor intensive regimen in the vineyard that includes green harvesting in early summer to limit yields, working the soil without the use of chemicals, and harvesting by hand. In the cellar, the philosophy is minimal intervention. The results have been impressive.

Isabelle is the third generation to work at the family winery. In the cellar, her philosophy is minimal intervention. In addition to having the final say in the cellar, Isabelle assists her parents with Fouquette’s charming auberge. She and her mother entertain tourists at the 45-seat farmhouse restaurant with traditional Provençal recipes handed down from grand-mère and made only with locally grown or raised products.

This cuvée is special for the American market, with fruit coming from a neighboring farm,  all farmed organically.

This wine is comprised of the classic cépages Grenache and Cinsault, and accented with the white variety, Rolle (aka Vermentino).  This crisp, dry rose is the quintessential Provencal style and offers lovely citrus and strawberry aromas and flavors, with punchy watermelon notes on the palate accented by currant and garrigue spice on the finish.

It is fruity yet delicate, perfect to enjoy with classic Provencal dishes like bouillabaisse, avocado and lobster salad, or crusty bread with a traditional Provençal tapenade.  All fruit is destemmed. The rosé is made entirely from direct pneumatic press juice. Fermentation takes place in temperature-controlled stainless steel tanks. No malolactic. Aged five months in temp-controlled inox tanks before filtration and early bottling (February) to capture and preserve freshness.

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