As it indicates, this is a rosé made from the natural color of the skins rather than blending in red wine. It's rich, as much a wine as a Champagne, with even a touch of tannin. Dry, with plenty of acidity to finish.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.