Royal Sunset is fresh, balanced, pale and elegant in colour endowed with a rich aromatic complexity. This wine is made according to the traditional direct pressing method used in Provence. It is based on 4 grapes varieties : Grenache, Cinsault, Syrah and Mourvèdre grown in this outstanding terroir of the Rhône Valley. This exceptional rosé is a symbol of sharing, friendliness and festive mood !

Grape Varieties

45 % Grenache, 45% Cinsault, 5 % Syrah et 5% Mourvèdre.

Winemaking Techniques

Short skin maceration followed by direct pressing under inert atmosphere to preserve the aromatic richness of juices. Must racking to 6 d°C overnight. Alcoolic fermentation in stainless steel temperature-controlled (14d°c) vats. Malolactic fermentation is prevented to keep maximum freshness as well as primary aromas.

Wine and food pairing suggestion :
Scallop risotto

Realisation :
Difficulty : easy
Preparation : 20 min
Cooking time : 25 min

Ingredients :

• Carnaroli rice – 250 g
• 1 clove of shallot
• olive oil
• a knob of butter
•  vegetable stock – 60cl
• a couple of saffron pistils
• 2 spoonfuls of Mascarpone
• scallops
• salted butter
• Parmesan cheese- 50g
• pure sea salt with Espelette pepper

Directions :

• Heat a dash of oil and a knob of butter in saucepan then add finely sliced shallot
• Pour the rice then keep stiring until you get pearly gloss tints. Heat the vegetable stock with saffron pistils and keep it to boiling point during preparation time.
• Pour a ladleful of the stock over the rice and keep stiring
• When all the liquid is absorbed, pour another ladleful of stock and repeat until the rice is fully cooked ( 18-20 minutes)
• When the rice is ready, then add Mascarpone and Parmesan cheese. Stir the mixture.

   

• Heat a dash of olive oil with a knob of salted butter and add scallops. Sear the scallops on both sides on high heat for 2 minutes
• Serve the dish quickly with shaved Parmesan cheese shavings and a great glass of Royal Sunset Rosé !

Cheers !