Maison Saint Aix : Aix 2025

Characteristics and Tasting Tips for Aix 2025 from Maison Saint Aix

Tasting

Appearance
The wine shows a radiant pale salmon hue, enhanced by delicate, shimmering, brilliant highlights.

Nose
The aromatic bouquet opens with notes of fresh red fruit such as strawberry and raspberry, mingled with aromas of vineyard peach and melon. Subtle touches of citrus and white flowers, along with a fine mineral nuance, complete the whole with elegance.

Palate
Silky and balanced, the palate offers lovely vivacity. The fruit expresses itself with generous appeal before giving way to a long, refreshing and delicately saline finish.

Food and Wine Pairings

Ideal as an aperitif, this wine also pairs wonderfully with seafood, grilled fish, white meats, mildly spiced Asian-inspired dishes and summer salads.

Serving and Cellaring

For optimal enjoyment, we recommend serving this wine at a temperature between 6 and 8°C.

The Authentic Expression of a Terroir-Driven Rosé

The Estate

Founded in 1880 in Provence, Domaine de la Grande Séouve was initially devoted to truffle farming before turning to viticulture in the early 20th century. In the 2000s, the Dutch entrepreneur Eric Kurver acquired the property and founded Maison Saint Aix. Today its owner and director, he has chosen to specialise in producing a single, unique premium rosé. Spanning 75 hectares, this French estate now exports its expertise around the world, combining historical heritage with a resolutely modern vision.

The Vineyard

Located in the north of the Coteaux d'Aix-en-Provence appellation, the vineyard extends over 75 hectares at a remarkable altitude of around 420 metres. This distinctive terroir, farmed organically, rests on stony soils made up of limestone pebbles in a clay matrix. The Mediterranean climate, cooled by the altitude and swept by the mistral, ensures optimal vine health and encourages slow ripening of the berries.

Vinification and Ageing

Harvesting takes place early in the morning to preserve the freshness of the berries. In the cellar, around a third of the grapes are vinified using the saignée method, while the remainder is directly pressed after careful chilling. Fermentations take place at low temperatures in stainless steel tanks, with each variety treated separately. The wine is then aged on fine lees for a short period, with no oak influence whatsoever, before cold stabilisation.

Grape Varieties

This wine is a blend of grenache (around 60%), syrah (around 20%) and cinsault (around 20%).