The blend of the rosé is Grenache, Cinsault and Syrah. The colour is the spirit of Provence, pale, crystalline and limpid. The nose is pretty, unveiling floral aromas of bergamot and sweet jasmine as well as bouquet of exotic and red berry fruits, whilst the palate picks up notes of mango and lychee with a more savoury edge of peach-stone and citrus.
The grapes for the Carteron’s rosé are sourced from vineyards situated in the commune of La Londe in a valley surrounded by the Massif des Maures on sun-drenched slopes and a landscape of rocks of schists with veins of quartz. In the summer the location of the valley near the sea allows cooling breezes which leads to a slower and more progressive maturation of the grapes, giving the wines fine aromatic structure. Yields are 50 hl/ha and organic manures are used. Harvests are completely manual over the course of six weeks, always in the morning when temperatures are cooler. The estate waits until there is an optimal balance of sugars, acids and polyphenols before starting the harvest, parcel by parcel.