Grape Varieties
Our two selection criterion concern the variety composition, consisting of 50% Grenache for fullness and finesse, 20% Syrah for the structure and 30% Mourvedre for the power and aromatic persistence and secondly the soil, preferably the warm soils with large pebbles and helvetian sand rather than the chalky clayey soils that generate more structure than aromas.

Vinification
The Domaine de Montvac Vacqueyras rosé is obtained exclusively from bleeding after 12 to 24 hours of macerating the grapes destined for Vacqueyras red wine production.
The vinification is undertaken with one unique restriction: a strict control of the temperature that should never exceed 20°C. The malolactic fermentation is triggered as soon as the alcoholic fermentation has ended and the coolness of our underground wineries is indispensable for the ionic stabilisation of the rosé wine that can be marketed as from January.

Gastronomy
The Vacqueyras rosé is essentially a seasonal wine that, when served chilled, lightly excites the taste buds with its specific variety aromas and with its coolness it is well served to accompany vegetables and cold starters.
In Provence we also serve it with a good Aïoli, olive paste and with all preparations where the “garrigue” scents are dominant.
As with the Kir, the Myro is an aperitif that associates a dash of “crème de myrtille” with a glass of rosé.

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