Winemaker Notes
RUMOR is an independent premium rose from Cotes de Provence, chosen by discerning people seeking authentic products and new experiences. It comes from Provence, and belongs to the world. !e wine speaks for itself, with a sophisticated yet light flavor profile for all occasions.
Today, RUMOR has captured the imagination of the world’s most experienced sommeliers and consumers alike. From Scorpios in Mykonos, to the Hotel du Cap in the South of France, RUMOR lives in all the places that discerning drinkers who travel the world, call home.
RUMOR has set out to create the perfect rose, with terroir that benefits from a clay-limestone soil with a stony content of more than 40%, and winemaking processes that are 100% sustainable and pursuant to organic principles. The different estates sourcing the wine are located on soil at an altitude of 330m, resulting directly from the alteration of the mother bedrock, which dates from the Middle Triassic period.
Cotes de Provence is an extensive but valuable appellation that includes vineyards bordering the main Provencal appellations. Its sites vary from subalpine hills, which receive the cooling effects of the mountains to the north, to the coastal St-Tropez, a region mainly influenced by the warm Mediterranean sunshine.
Here the focus is on quality rosé, as it defines four fifths of the region’s wines. Following in the rosé footsteps, a lot of new effort is going into the region’s red production as well. A new generation has turned its focus on high quality Grenache, Syrah, Cinsault and Carignan. Cotes de Provence white wines, which represent a miniscule part of the region as far as volume, are nonetheless worthy of consideration and can include any combination of Clairette, Semillon, Ugni Blanc and Vermentino.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.