La Vieille Ferme Sparkling Rose
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Delicate peach core with seductive raspberry hints and fine exquisite bubbles. The first nose of fresh red fruit (raspberry, wild strawberry), giving way to a perfect balance between freshness, acidity, and roundness. The citrus notes (pomelo) and white flowers will allow you to serve this wine for all occasions.
Blend: 40% Grenache, 40% Cinsault, 20% Pinot Noir
*This wine is in the process of changing the label and customers may receive one of the two labels shown above.
*Specific labels cannot be requested.
Jean Pierre Perrin established La Vieille Ferme over 35 years ago, when he chose to produce an inexpensive, straightforward Rhône wine to sell by direct mail to French wine lovers. He used the same grape varieties in similar proportions to those planted at the family's Chateau de Beaucastel, in a similar vinification process. The result was an immediate success in France, a wine of character and style in keeping with its Beaucastel heritage.
Initially, Jean Pierre made only Côtes du Rhône, but steeply rising grape prices in 1976 caused him to switch to Côtes du Ventoux and eventually to produce a white wine from the mountainous Côtes du Luberon. La Vieille Ferme was introduced to the United States in 1970. The response was an immediate, overwhelming acceptance and an outpouring of critical acclaim from eminently knowledgeable critics who recognized La Vieille Ferme for its consistently fine quality and value.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
A small category representing the wines that either fall outside of appellation lines or don’t subscribe to the law and traditions set forth by the French government within certain classified appellations, “Vin De France” is a catch-all that includes some of the most basic French wines as well as those of superior quality. The category includes large production, value-driven wines. It also includes some that were made with a great deal of creativity, diligence and talent by those who desire to make wine outside of governmental restrictions. These used to be called Vin de Table (table wine) but were renamed to compete with other European countries' wines of similar quality.