Tavel Rosé

Red snapper on a bed of tapenade, Bouillabaisse, monkfish curry, chicken in coconut milk, grilled lamb with herbes de Provence, scallops.

6 months in stainless and concrete tanks.

Each grape variety is carefully destemmed and chilled prior to vatting. Varieties are then blended two by two during the 12 to 24-hour maceration phase, enhancing the aromatic complexity. Once the colour is obtained, the entire tank is bled and the marcs are pressed at length to then go into the free-run wine. Then fermentation begins, in temperature-controlled tanks for 15 days.

Château d’Aqueria is a historic wine estate located in the Tavel appellation in the Southern Rhône Valley of France, and is widely regarded as one of the leading producers of Tavel rosé. The estate dates back to the 16th century, with vineyards planted as early as 1595. The château itself was built in the 18th century, and the property has passed through several notable families over time. Today, it is owned and managed by the de Bez family, who have continued to develop its reputation for high-quality wines. Château d’Aqueria is particularly renowned for its Tavel Rosé, which exemplifies the appellation’s style—structured, full-bodied, and capable of aging. Unlike lighter rosés from Provence, Tavel wines (including those from d’Aqueria) are deeper in color and more complex. The estate spans approximately 65 hectares, with vineyards planted across varied soils including galets roulés (rounded stones), sand, clay, and limestone, contributing to the wine’s richness and complexity.