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A dazzling and delicate Provence Rosé that is deliciously fresh and aromatic. It is a true fan favorite, embodying the spirit of the Mediterranean with its light, vibrant character.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.

Wine of France. Contains Sulphur Dioxide/Sulphites. Contains Sulphites.

Full Product Name: Rose Wine. Origin: Product of France. Additional Information: Green Dot.

Brand: Chateau de Berne. Manufacturer: Bottled by MDCV Sarl à. At: F83340-031, France.

An historical property dating back to the 11th century with over 3 centuries of winemaking tradition, Château de Berne covers over 500 hectares of land, of which about 130 hectares are vineyards.

Agent: Bancroft Wines. Grape variety: Rosé blend - Grenache Noir, Cinsault, Merlot, Carignan, Cabernet Sauvignon. Current vintage: 2024.

Regional information: Located in the inland Haut Var, Château de Berne's slightly higher altitude and diurnal range make it one of the best areas in Provence to produce premium rosé.

Tasting notes: This rosé has a beautiful pale coral hue. It offers generous aromas of crunchy summer fruits, such as nectarine, peach, fresh strawberry, and raspberry. The palate is fresh and pleasantly balanced with a light, dry finish.

Alcohol by volume: 12.5. Units: 10.

Producer: Château de Berne is a historic property with over three centuries of winemaking tradition. Located in the Haut-Var region of Provence, the estate is also a prestigious Relais & Châteaux hotel with a luxury spa and a Michelin-starred restaurant, pioneering a new era of wine tourism.

Winemaker: The vineyard is located on a limestone plateau and sheltered by forests, with cool nights that allow the grapes to ripen slowly, producing well-structured wines. The blend typically consists of Grenache, Cinsault, and Syrah grapes. The winemaking expertise of the cellar master and his teams results in an aromatic and refreshing rosé.

Vinification details: Direct pressing, cold decanting and fermentation in vats between 16 and 18C. Short maturation to preserve the wine's fruity flavours.