[et_pb_section fb_built=”1″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2024\/04\/Vinification-Domaines-Paul-Mas.jpg” title_text=”Vinification – Domaines Paul Mas” align=”center” _builder_version=”4.24.3″ _module_preset=”default” width=”70%” width_tablet=”70%” width_phone=”100%” width_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_2,1_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2024\/04\/1.png” title_text=”1″ disabled_on=”on|on|off” _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n
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Jean-Claude Mas has a track record of innovation and persistence. From 1998, he made a Chardonnay vinified as a red wine. Then it was an orange wine, well before that ancient Georgian winemaking method was emulated by its European neighbours and went on to find success on French dining tables. Two years ago, he launched RosOrange, a surprising marriage of ros\u00e9 and orange wines, for the best and for\u2026 pleasure. Because he who is unafraid of breaking the rules is not seeking to convince, but to seduce. Jean-Claude knows it : \u00ab Innovation mustn\u2019t be compromised, but embraced. \u00bb<\/p>\n
The grapes, grown organically, come in red, white and grey. For the 2023 vintage, Cinsault (30% of the blend), Grenache Noir (25%) and a portion of Grenache Gris (20%) are vinified as ros\u00e9 from direct pressing.<\/p>\n
The white varieties, Macabeu (15 %) and Vermentino (10%), as well as the second portion of Grenache Gris, are destemmed.<\/p>\n
The maceration of the juice on the skins for 6 to 8 days at controlled temperature gives a light amber colour to the must.
The two tiers of the alcoholic fermentation are carried out on the skins, and then the
juice is pressed off and blended back into the part made as a ros\u00e9. With the two colours now assembled, they complete the fermentation together before being matured for two months in stainless steel.<\/p>\n
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Jean-Claude Mas has a track record of innovation and persistence. From 1998, he made a Chardonnay vinified as a red wine. Then it was an orange wine, well before that ancient Georgian winemaking method was emulated by its European neighbours and went on to find success on French dining tables. Two years ago, he launched RosOrange, a surprising marriage of ros\u00e9 and orange wines, for the best and for\u2026 pleasure. Because he who is unafraid of breaking the rules is not seeking to convince, but to seduce. Jean-Claude knows it : \u00ab Innovation mustn\u2019t be compromised, but embraced. \u00bb<\/p>\n
The grapes, grown organically, come in red, white and grey. For the 2023 vintage, Cinsault (30% of the blend), Grenache Noir (25%) and a portion of Grenache Gris (20%) are vinified as ros\u00e9 from direct pressing.<\/p>\n
The white varieties, Macabeu (15 %) and Vermentino (10%), as well as the second portion of Grenache Gris, are destemmed.<\/p>\n
The maceration of the juice on the skins for 6 to 8 days at controlled temperature gives a light amber colour to the must.
The two tiers of the alcoholic fermentation are carried out on the skins, and then the
juice is pressed off and blended back into the part made as a ros\u00e9. With the two colours now assembled, they complete the fermentation together before being matured for two months in stainless steel.<\/p>\n
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Jean-Claude Mas has a track record of innovation and persistence. From 1998, he made a Chardonnay vinified as a red wine. Then it was an orange wine, well before that ancient Georgian winemaking method was emulated by its European neighbours and went on to find success on French dining tables. Two years ago, he launched RosOrange, a surprising marriage of ros\u00e9 and orange wines, for the best and for\u2026 pleasure. Because he who is unafraid of breaking the rules is not seeking to convince, but to seduce. Jean-Claude knows it : \u00ab Innovation mustn\u2019t be compromised, but embraced. \u00bb<\/p>\n
The grapes, grown organically, come in red, white and grey. For the 2023 vintage, Cinsault (30% of the blend), Grenache Noir\u00a0 (25%) and a portion of Grenache Gris (20%) are vinified as ros\u00e9 from direct pressing.<\/p>\n
The white varieties, Macabeu (15 %) and Vermentino (10%), as well as the second portion of Grenache Gris, are destemmed.<\/p>\n
The maceration of the juice on the skins for 6 to 8 days at controlled temperature gives a light amber colour to the must.
The two tiers of the alcoholic fermentation are carried out on the skins, and then the
juice is pressed off and blended back into the part made as a ros\u00e9. With the two colours now assembled, they complete the fermentation together before being matured for two months in stainless steel.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2024\/06\/Paul-Mas-ROSORANGE.jpg” title_text=”Paul-Mas-ROSORANGE” _builder_version=”4.24.3″ _module_preset=”default” custom_padding=”108px||||false|false” box_shadow_style=”preset2″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2024\/06\/Jean-Calude-Mas-le-Rosorange.jpg” title_text=”Jean-Claude-Mas-le-Rosorange” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n
A wine with cellaring potential of several years, which combines the complexity of orange wine with the approachability of ros\u00e9.
It begins on the nose with notes of candied fruits (orange peel and quince) enriched with almond nuances reminiscent of cherry pits. Its supple texture fills the mouth, carried by aromas of exotic fruits such as lychee.
To this full bodied and powerful mouthful, we add a welcome freshness, a balance which is soughtafter by winemaker Jean- Claude Mas. And the unctuous wave which coats the palate leaves, as it fades, a bitter note, a memory of the pleasure already enjoyed, and by the light drying sensation that it produces, an invitation to return.<\/p>\n
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A wine with cellaring potential of several years, which combines the complexity of orange wine with the approachability of ros\u00e9.
It begins on the nose with notes of candied fruits (orange peel and quince) enriched with almond nuances reminiscent of cherry pits. Its supple texture fills the mouth, carried by aromas of exotic fruits such as lychee.
To this full bodied and powerful mouthful, we add a welcome freshness, a balance which is soughtafter by winemaker Jean- Claude Mas. And the unctuous wave which coats the palate leaves, as it fades, a bitter note, a memory of the pleasure already enjoyed, and by the light drying sensation that it produces, an invitation to return.<\/p>\n
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A wine with cellaring potential of several years, which combines the complexity of orange wine with the approachability of ros\u00e9.
It begins on the nose with notes of candied fruits (orange peel and quince) enriched with almond nuances reminiscent of cherry pits. Its supple texture fills the mouth, carried by aromas of exotic fruits such as lychee.
To this full bodied and powerful mouthful, we add a welcome freshness, a balance which is soughtafter by winemaker Jean- Claude Mas. And the unctuous wave which coats the palate leaves, as it fades, a bitter note, a memory of the pleasure already enjoyed, and by the light drying sensation that it produces, an invitation to return.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n
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“A welcome freshness, a balance which is soughtafter by Jean-Claude Mas”<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2024\/06\/ROSORANGE-par-Jean-Claude-Mas.jpg” title_text=”ROSORANGE-par-Jean-Claude-Mas” _builder_version=”4.24.3″ _module_preset=”default” width=”75%” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row module_id=”ecosysteme” _builder_version=”4.24.3″ _module_preset=”default” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n
Our era is about carefully managed tannins, and this well-made wine meets this demand for lightness. It lends itself to a spontaneous moment, either as an aperitif or alongside a buffet, and to the changes in our culinary habits. Served cool at 12\u00b0C, it pairs perfectly with a plate of soft cheeses, vegetable cuisines or spicy Asian dishes. In combining vivacity with body, it matches well with the umami taste which one finds in soy sauce or pickled fish. An opinion shared by those who have already enjoyed it : it was in Japan that the cuv\u00e9e was first launched.<\/p>\n
” content_phone=”<\/p>\n
Our era is about carefully managed tannins, and this well-made wine meets this demand for lightness. It lends itself to a spontaneous moment, either as an aperitif or alongside a buffet, and to the changes in our culinary habits. Served cool at 12\u00b0C, it pairs perfectly with a plate of soft cheeses, vegetable cuisines or spicy Asian dishes. In combining vivacity with body, it matches well with the umami taste which one finds in soy sauce or pickled fish. An opinion shared by those who have already enjoyed it : it was in Japan that the cuv\u00e9e was first launched.<\/p>\n
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Our era is about carefully managed tannins, and this well-made wine meets this demand for lightness. It lends itself to a spontaneous moment, either as an aperitif or alongside a buffet, and to the changes in our culinary habits. Served cool at 12\u00b0C, it pairs perfectly with a plate of soft cheeses, vegetable cuisines or spicy Asian dishes. In combining vivacity with body, it matches well with the umami taste which one finds in soy sauce or pickled fish. An opinion shared by those who have already enjoyed it : it was in Japan that the cuv\u00e9e was first launched.<\/p>\n
[\/et_pb_text][et_pb_button button_url=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2024\/06\/Domaines-Paul-Mas-Rosoange-Wine-South-of-France.pdf” url_new_window=”on” button_text=”Download this article” button_alignment=”right” button_alignment_tablet=”right” button_alignment_phone=”center” button_alignment_last_edited=”on|phone” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_2,1_4″ use_custom_gutter=”on” gutter_width=”3″ _builder_version=”4.22.2″ _module_preset=”default” custom_padding=”||102px|||” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2024\/06\/Rosorange-2023-1.jpg” alt=”C\u00f4t\u00e9 Mas Sauvignon Vermentino 2022″ title_text=”Rosorange 2023″ url=”https:\/\/www.avenuedesvins.fr\/fr\/vin-vin-de-france-paul-mas-rosorange-10356.html” _builder_version=”4.24.3″ _module_preset=”default” custom_padding=”120px||||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/avenue-des-vins-logo.png” alt=”Logo e-shop C\u00f4t\u00e9 Mas” title_text=”avenue-des-vins-logo” url=”https:\/\/www.avenuedesvins.fr\/fr\/vin-vin-de-france-paul-mas-rosorange-10356.html” align=”center” _builder_version=”4.24.3″ _module_preset=”default” max_width=”40%” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][et_pb_button button_url=”https:\/\/www.avenuedesvins.fr\/fr\/vin-vin-de-france-paul-mas-rosorange-10356.html” button_text=”Discover” button_alignment=”center” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Rosorange 2023: Innovation in the service of pleasureAn innovative wine Jean-Claude Mas has a track record of innovation and persistence. From 1998, he made a Chardonnay vinified as a red wine. Then it was an orange wine, well before that ancient Georgian winemaking method was emulated by its European neighbours and went on to […]<\/p>\n","protected":false},"author":5,"featured_media":14120,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[7,367,393,42],"tags":[],"class_list":["post-14132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-nouvelle-cuvee-en","category-vinification-en","category-french-wine-2-en"],"yoast_head":"\n