Why is Cinsault so widely used in Provence rosés?

Cinsault is ideal for rosés because it combines thin skin (few anthocyanins, giving pale rosés), high natural acidity (freshness) and delicate aromas of red fruit and flowers. It is often blended with Grenache (which brings roundness and body) and Syrah (which brings structure and colour) to create the balanced rosés that are typical of Provence. Its natural lightness also keeps alcohol levels reasonable.

Can a Cinsault-based rosé be kept in the cellar?

Most Cinsault rosés are made to be drunk young, within 1 to 2 years, to preserve their freshness and primary fruit aromas. Tavel, which is more structured and vinous, is the exception: it can develop for up to 5 to 8 years, taking on very attractive notes of stewed fruit and spice. If you want to keep a rosé in your cellar, choose a Tavel or a food rosé from a leading house.

At what temperature should a Cinsault wine be served?

Cinsault rosés are served between 8 and 10 °C to preserve their freshness and floral aromas. Avoid serving them too cold (below 7 °C): the aromas disappear. Tavel, being more structured, can take a slightly higher temperature, around 12 °C. Light Cinsault-based reds are served between 14 and 15 °C, slightly below room temperature in summer.

Cinsault – Light and fruity Mediterranean

Cinsault: light and fruity red wines with notes of strawberry, rose and pepper. Ideal as an aperitif, with salads, grilled meats or summer tapas.

La CinsO IGP Côtes du Brian rouge 2017 - Domaine Anne Gros Et Jean-Paul Tollot

La CinsO IGP Côtes du Brian red 2017 - Domaine Anne Gros Et Jean-Paul Tollot

14,5 % vol
IGP Côtes du Brian
0.75 L

17,90 €

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Cinsault: the grape of fine rosés and light reds

Cinsault is a paradox: a southern grape variety, planted under the Mediterranean sun, that produces some of the freshest and lightest wines in France. Its naturally low extraction, thin skin and good acidity make it the grape of choice for the rosés of Provence and Languedoc, but also for a few light, fruity, thirst-quenching reds to be served cool. Our Cinsault collection reflects the grape itself: bright, approachable and perfect for every occasion.

Rosés: the natural expression of Cinsault

The vast majority of our selection is made up of rosés, and that is logical: this is where Cinsault expresses itself with the greatest finesse. In Provence, our Provence selection includes the essentials: Château Miraval in Côtes de Provence, Château Pigoudet in Coteaux d'Aix, and the cuvées of Domaines Ott. These pale, dry, mineral rosés define the Provençal style worldwide. In the Rhône, the Tavel from Guigal and from Domaine de la Mordorée is the food rosé par excellence: more structured, more vinous, with an ageing potential that is rare for a rosé. In Languedoc, Les Jamelles offer Cinsault in several rosé expressions, from the most approachable to the most elaborate, with the house's fresh, fruity signature.

Light reds: the other face of Cinsault

As a red, Cinsault gives light wines with few tannins and aromas of strawberry and peony: close to Gamay in spirit, Mediterranean at heart. Domaine Anne Gros & Jean-Paul Tollot offers La Cinso, a cuvée made entirely from Cinsault in IGP Côtes du Brian, a benchmark for the grape as a red. Serve these wines lightly chilled (14-15 °C) with charcuterie, light grilled dishes or Mediterranean cuisine.