Domaine Gavoty, Rosé "Grand Classique" Côtes de Provence, France 2025 femalewinemaker where it remains for a

where it remains for a few months before being bottled

no sulfites added

and goes well with red meat and pasta dishes — especially strongly flavored dishes such as the traditional pasta alla norma made with aubergines and ricotta cheese

mineral-rich soils and its acidity-preserving altitude (450 to 500 meters)

Domaine Gavoty, Rosé "Grand Classique" Côtes de Provence, France 2025 femalewinemaker where it remains for aGrand Classique combines Grenache and Cinsault in roughly equal proportions, with Carignan playing a minor role. Rather than being pressed immediately after harvest by rote as many Provence ross are, Roselyn Gavoty macerates for several hours before pressing, and the saigne and first press juice are vinified separately, allowing her the flexibility to blend the more succulent and tender saigne with the more angular and architectural press juice in a