Bad Rosie 2022


Bad Rosie is a blend of the two must-haves of summer: the rebellious tattoo that is sported on a golden skin, and the rosé wine which seduces by its freshness and its lightness. With BAD ROSIE, we want women to be in the spotlight. Those who express their freedom, assume their desires, undertake without complex. –> Check the origins of Bad Rosie.

Attention, this rosé can wake up your rebellious side. To drink in moderation.


AOC Minervois


50% Syrah – 50% Black Grenache

Tasting Notes

Tender pale color with pink reflects

Pleasing nose with notes of strawberry and redcurrant.

On the palate the wine is wild, round, and well-balanced, with a lot of crisp. Pure freshness.

Good Minerality.

Service Temperature


Wine & Food pairings

Matches well all your salads and grilled meat. Perfect with sushis. To be enjoyed from February until the end of the summer.


Gold medal at Concours des Vignerons Indépendants 2020

2 stars and ‘coup de coeur’ (crush) at Guide Hachette 2018

Review by the Guide Hachette des Vins: Original from the bottle to the label inspired by the Roaring Twenties and displaying a rather disconcerting cuvée name, this Bad Rosie, stands out from the norms. Yet it knows how to hang on to us and get our crush. Who would have thought that this pale complexion hid such an aromatic richness ? At the first glass turn, we perceive an intense scent of English candy, then notes of sweet and fleshy melon and exotic fruits. The mouth combines harmony, elegance, silky and smoothness, before deploying a welcome freshness which makes the finish an apotheosis mocking caudalies.

The Winemaker’s Corner

Soil: Fluvial deposits dating back to the Pliocene. Angular stones and siliceous pebbles from the Montagne noire.

Grapes of two varieties are harvested separately depending on their ripeness and tastes. Morning freshness allows to preserve the juice from oxydation at the early stage of winemaking process. Vibrating hopper allows to get free run juice and to chill it down immediately. Then grapes are directly put into the press in which maceration is carried out under an inert gas, and pressed with greatest care. Beginning of the press is incorporated to the free run juice. The rest of the press is not incorporated (depending on quality).
Fermentation at low temperature (16-17ºC) in stainless steel vats to preserve all the aromas. Blending post fermentation.

Keep: 1 – 2 years