Growing Conditions

To make RosèMarie I lovingly take care of a small vineyard of Merlot to which I add a little of my Cabernet Sauvignon. All my vineyards are meticulously cultivated over many years with a biodynamic approach. The soil is rich of dolomitic limestone river gravel skeleton. The Merlot and Cabernet grapes are harvested by hand during the month of October.


After a short time of maceration the must of a part of our best red grapes is fermented with native yeasts in clay amphorae. For 11 months it matures on the fine lees that give to our rosé elegance and finesse.


A wine with a beautiful pink hue laced with shades of coppery tones.

Food Pairing

It goes well with Asian cuisine, spicy firsts or white meats. Also great on its own, as a refreshing aperitif or to be cunken enjoying a beautiful view.