Pale, salmon pink in colour, the wine offers notes of white flowers then transforms into white peach skin. In the mouth, we feel the velvety of a citrus zest with notes of kumquat, which add a freshness and deliciousness to the wine.

Service: Serve at 10 - 12°C.

Food Pairing: A wine that could easily pair with grilled fish, salmon and avocado bowl, grilled vegetables, and or Asian cuisine.

JP Margnat is the winemaker since 2003. He is a specialist in rosé wines having worked in the different Provençale Appellation. He also has experience working as a consultant in several other domains in one of the main cooperatives in the region.

Les Vins Margnat is a long-established producer that was originally founded in 1895 by Edouard Margnat, a native of Lyon who settled in Marseille. Over the years, the company evolved and changed direction and today they focus on providing well-made and well-priced wine from grapes around Provence, including a number of rosés.

The 250 hectare Les Vins Margnat cultivation area is located in the Rognes area, which is about 15 kms north of Aix en Provence at an altitude of 300 meters above sea level with calcareous clay soils.

1* Sustainability Rating: Up & Coming

Vins Margnat, under the stewardship of Jean Patrice Margnat as the owner and general manager, operates within the picturesque landscapes of Provence, France. The vineyard, established in 1790, spans 40 hectares with an equal division between vine cultivation and natural woodland, showcasing its dedication to preserving the environment and maintaining biodiversity.

The vineyard's approach to viticulture emphasizes care for both the grapes and soils. Utilizing HVE certification, Vins Margnat operates under a sustainable process, though not organically certified. This pragmatic approach allows for the occasional use of sprays only when necessary to save the crop, which happens approximately every three years. The vineyard's commitment to soil health is evident in its innovative use of olive pressing by-products to enrich the soil, enhancing the clay-humic complex critical for water retention and reducing evaporation.

Facing challenges such as climate change, dryer weather conditions, and potential climatic events, Vins Margnat has implemented strategies to manage soil moisture effectively and preserve the vineyard's health and productivity. Their sustainable practices extend to minimizing the use of synthetic pesticides, fungicides, and herbicides, with a strong preference for organic alternatives and restricted sulphur usage for mildew control.

Jean Patrice Margnat envisions transforming Vins Margnat into an organic vineyard within the next decade, aiming to adapt to and manage the increasingly dry weather patterns. The vineyard's philosophy is rooted in a deep respect for the land, aspiring to leave a healthier and more sustainable estate for future generations, inspired by the ethos that the land is borrowed from our children rather than inherited from our ancestors.

While the vineyard does not currently hold any specific sustainability certifications beyond HVE, its practices reflect a strong commitment to environmental stewardship. The approach to winemaking is conservative with the use of oenologic products, prioritizing the grape's potential and natural qualities.

In terms of social sustainability, Vins Margnat engages regularly with the local community and prefers working with suppliers who demonstrate ethical practices. The vineyard ensures that all staff, permanent or temporary, receive at least the locally recognized minimum pay, along with basic safety measures, training, and employee benefits.

With a 1* sustainability rating, Vins Margnat is an up-and-coming vineyard that is actively working towards enhancing its sustainability practices. While there are no specific targets or measurements in place, the desire to increase sustainability is clear, with potential price adjustments considered to support these goals. Vins Margnat stands as a testament to the enduring commitment to sustainability and environmental respect in the heart of Provence.

Rosé | Still | 75cl | 12.5% ABV | Contains Sulphites

Annual Production: 60,000 bottles.

Cellaring: Drinking well now

Vinification: Harvests are done at night to keep the freshness. When grapes arrive at the cellar, they are refreshed with a cooling system before the pressing. Grapes are pressed with nitrogen to protect aromas and colour. Then, they have a clarification time, around 10 days at 0° Celsius. After that, juices are put in fermentation tanks with oenologic products to work the colour. The fermentation take 2 or 3 weeks at around 16°C. Finally, wines are blended and filtered.

• Vegan - Independently Certified