Our wine is the result of the desire to share local savers, hard work values and our passion for wine.

Every step of the winemaking process is perfectly orchestrated between the vintners and winemakers of the region. Our mission is to gather only the best to take part in this adventure. As our consultant winemaker, Johanna Dayer, who helps us to pursue our dream.

Our philosophy: to be the link between the past and the future. The land is not ours, we see ourselves as custodian of a legacy for future generations. We try to innovate with respect, so that it preserves these terroirs, while sharing only the finest with you.

Every harvest is only a brief moment that’s been captured and transformed into an eternal wine.

The vineyard

Grown in the heart of the vineyards in the Côtes de Provence, we continue in the footsteps of an ancestral tradition. We explore the best terroirs, so every vine selected brings its unique personality to M-G Rosé’s vintage blend.

The Côtes de Provence appellation is notable because it allows us to select the best grape varieties to create an exceptional rosé. Provence is France’s oldest vineyard, and rosé it’s oldest known wine. It’s why it’s ever most important to find the best plots to reveal this heritage.

We want to benefit from the diversity of soils from Provence thanks to the creation of the Massif des Maures. The schistous soil brings strength and minerality to the wine. The mix of clay and calcareous reveals the freshness and a pure fruit expression paired with the elegance from the South.

Importance lies in the quality of the grapes. We work exclusively with vintners who romance their vineyards, cultivating old vines. With respect to viticulture, the pruning is in Guyot for the Syrah and in Cordon de Royat for other grape varieties.

The grapes are harvested at night to preserve the fruit’s juiciness. This allows us to avoid any oxidation bringing maximum freshness to our rosé.


Once harvested, our grapes are quickly but gently pressed. We use a pneumatic press to avoid any skin contact. It allows us to obtain a crystalline juice, to bring out the purest aromas without bitterness. The alcoholic fermentation begins after the first racking. It lasts approximately ten days at 13-18°C.

The fermentation takes place in temperature-controlled stainless steel tanks revealing the aromas of peach and wild red berries.

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