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Belleruche Rosé

In the tradition of the Rhône valley’s great rosé wines, Chapoutier’s Belleruche Rosé is made from a blend of Grenache (roughly 75%), with smaller amounts of Cinsaut (Cinsault), and Syrah. The Grenache in this food-friendly wine gives it bright red stone fruit flavors and beautiful color, while the Cinsaut gives its delicate strawberry aroma and the Syrah its body, making it a great pairing even for the intense flavors of seafood. Rosé wine is obtained by limiting the amount of time the grape must (juice) is allowed to macerate in contact with the skins. While rosé can typically lack tannic structure (the grape skins also impart tannin to the wine), Chapoutier uses the Syrah to balance it with tannic structure.

After the grapes are pressed for the production of Belleruche Rosé, the winemaker employs a process known in French as débourbage: the grape must (juice) is allowed to settle for a period of 24 hours. This allows the solids and the liquid to separate naturally and reduces the need for filtering later. This ancient technique — now abandoned by many wineries because it is time-consuming — helps to create the wine’s gorgeous rosé color by allowing the skins to gently impart their color to the wine.

Recipes and print-quality photography are available for reprint upon request. For media inquires, comments, or questions, please click here to email Mary Anne Sullivan, Director of Public Relations (European Portfolio), Terlato Wines International.

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