Paul Mas Rosorange is produced in the Languedoc region of southern France, an area known for its varied soils of limestone and clay. A Mediterranean climate prevails here, with warm summers and mild winters, which favors the ripening of the grapes. The vines used for Paul Mas Rosorange are between 12 and 36 years old, resulting in exceptionally flavorful grapes.
The grapes are harvested entirely by hand at optimum ripeness. The Cinsault, Grenache Noir, and some Grenache Gris grapes are pressed immediately upon entering the cellar, before fermentation begins. This results in a bright, fruity, and refreshing component in the final wine. The remaining Grenache Gris, along with the Macabeu and Vermentino grapes, undergo a maceration process where the juice remains in contact with the grape skins for 6 to 8 days. This gives the wine additional color, flavor, and a subtle touch of tannin from the skins. Two-thirds of the way through the vinification process, fermentation is halted, and the grapes are pressed. The two parts of the wine are then combined, and fermentation takes place at a controlled temperature between 15 and 20 degrees Celsius. After this process, the wine is aged for another two months before bottling.
Paul Mas Rosorange is a seductive wine with a beautiful pale pink-orange color. The aroma is inviting, with fruity and fragrant notes of fresh orange peel, juicy quince, and delicious candied citrus. On the palate, it is elegant and fruity, with a distinctly soft texture. The subtle presence of tannins adds a pleasant structure to the wine without detracting from its refinement. Paul Mas Rosorange is a harmonious and silky wine that offers pure pleasure for lovers of fruity, refreshing wines.
