The mineral and saline finish of this Provence rosé makes it a perfect partner for seafood. Salty oysters are the ideal companion, as are whelks, clams, clams, and the entire seafood platter. Raw fish in ceviche, sashimi, or sushi pair perfectly, as do California rolls or simply grilled fish with a drizzle of olive oil. This rosé also finds its place in southern cuisine, with a particular affinity for Italian cuisine: a crispy Milanese escalope, linguine alle vongole, or a beautiful burrata flavored with basil. Not to mention Provençal classics, such as stuffed vegetables or a vegetable tian.

Also find our recipe for Vegetable Tartlet, designed to match the aromatic characteristics of the vintage.