Château Minuty Rosé Prestige Côtes de Provence

The Château Minuty Rosé Prestige cuvée is based on a traditional blend of four Mediterranean grape varieties: Grenache, Syrah, Rolle, and Cinsault.

Composition and contribution of each grape variety:

• Grenache (approximately 70%): The primary grape variety in this blend, it provides structure and volume on the palate, along with delightful aromas of small red fruits and peach.

• Syrah (approximately 15%): This adds aromatic complexity, bringing depth, floral notes, and subtle spicy nuances.

• Rolle (approximately 10%): Also known as Vermentino, this white grape variety is essential for its liveliness, citrus notes, and a saline finish.

• Cinsault (approximately 5%): This contributes finesse, lightness, and a very refreshing, airy quality.

The ideal serving temperature for Château Minuty Rosé Prestige is between 8°C and 10°C (46°F–50°F) as an aperitif, and up to 12°C (54°F) when served with a meal.

Temperature Guidelines

• Serving as an aperitif (8°C – 10°C / 46°F–50°F): A well-chilled temperature highlights the wine’s liveliness, tension, and citrus notes.

• Serving with a meal (10°C – 12°C / 50°F–54°F): Allowing the wine to warm slightly in the glass lets the aromas of yellow-fleshed fruits and the saline finish express themselves more fully when paired with food.

• Storage before opening (12°C – 14°C / 54°F–57°F): Keep the bottle lying on its side in a cool, dark place with a stable temperature to preserve its aromatic freshness.

Chilling Methods

• In the refrigerator: Allow about 2 hours of chilling time before opening the bottle.

• In an ice bucket: Submerge the bottle for 20 to 30 minutes in a mixture of cold water and ice cubes for quick, even cooling.

• Precautions: Avoid the freezer, which can destroy delicate aromas, and do not add ice cubes directly to your glass, as they will dilute the wine.

For an optimal tasting experience of Château Minuty Rosé Prestige, serve it well-chilled—between 8°C and 10°C—in a tulip-shaped white wine glass. Open the bottle just before serving; there is no need to decant.

Preparation and Temperature

• Ideal Chilling: Place the bottle in the refrigerator about 2 hours before serving, or submerge it in a bucket filled with cold water and ice cubes for 20 to 30 minutes for rapid cooling.

• Adjusting to the Occasion: Serve at around 8°C for an aperitif to highlight its lively, thirst-quenching character. As you move to the table, allow the temperature to rise to between 10°C and 12°C, which will allow its aromas of yellow-fleshed fruits and its saline finish to fully unfold.

• What to Avoid: Never place the bottle in the freezer (the thermal shock will lock in or dull the aromas), and do not add ice cubes directly to the glass, as this will dilute the wine.

Glassware and Opening

• Choosing the Right Glass: Use a medium-sized, slender-stemmed glass that tapers slightly toward the rim (a tulip shape); this concentrates floral and citrus notes while preserving the wine’s freshness.

• No Decanting: Uncork the bottle just before serving. This expressive, dry rosé does not require aeration, which could diminish its vibrancy.

• Pouring: Serve in small portions—filling the glass about one-third full—and return the bottle to a cool place between pours to maintain a consistent temperature.

Storage After Opening

• Protecting from Air: Reseal the opened bottle tightly using its original cork or a vacuum pump stopper to minimize oxidation.

• Consumption Window: Stored upright in the refrigerator, the bottle will remain enjoyable to drink for 2 to 3 days.

Château Minuty Rosé Prestige is an ideal pairing for Mediterranean cuisine, grilled fish, seafood, and light white meats, thanks to its vibrant freshness, notes of citrus, and saline finish.

Aperitifs and fresh starters

• Appetizers. Its crisp, direct character pairs perfectly with Provençal spreads such as green olive tapenade, eggplant caviar, or *anchoïade* (anchovy dip).
• Raw vegetables and summer salads. It enhances a *salade niçoise*, tomato gazpacho, or grilled vegetables marinated in olive oil and fresh herbs.

• Fine charcuterie. Serve it alongside aged dry-cured ham, fresh melon, or artisanal *coppa*—the wine’s acidity perfectly balances the richness of the cured meat.

Seafood

• White-fleshed fish. Its saline minerality elevates grilled sea bass or sea bream (with fennel), roasted cod loin, or red mullet fillets.

• Crustaceans and shellfish. It pairs beautifully with flambéed prawns, langoustines, a platter of oysters, or *moules marinières* (mussels in white wine sauce).

• Raw fish and Asian-inspired cuisine. Its aromatic precision complements dishes like sea bream ceviche with lime, tuna tartare, or sushi and sashimi.

Main courses and cheeses

• White meats and poultry. Pair it with farm-raised poultry roasted with *herbes de Provence*, veal escalope with lemon, or marinated skewers.

• Lightly spiced exotic cuisine. Its fruity roundness tempers aromatic dishes that aren't overly spicy, such as a mild Thai shrimp curry or a chicken tagine with preserved lemons.

• Fresh, mild cheeses. To finish a meal, opt for fresh goat cheeses, *brousse du Rove*, or *mozzarella di bufala* drizzled with a little olive oil.

May contain sulfites