It is one of the richest of the rosés of France, dry but full-bodied with a floral bouquet. This wine delivers classic Pradeaux structure and complexity: wild strawberry, blood orange, peach skin, and crushed herbs on the nose, with savory undertones of sea spray, white pepper, and garrigue. The palate is firm and dry, with a mineral backbone, subtle tannin, and a long, salty finish. This is rosé for the table and the cellar—ideal with grilled seafood, Provençal cuisine, or roast poultry now, but capable of evolving over 3–5+ years into something even deeper and more layered. The vineyards are cultivated in as natural a manner as possible, with reliance on organic methods. In fact, for many years during the spring months sheep grazed in the vineyards, thereby eliminating any need to use herbicides and at the same time providing a natural compost.
