Begin by harvesting the Grenache, Syrah, and Cinsault grapes from the vineyard. Ensure that the grapes are ripe and in good condition.

Harvesting Grapes

Gently crush the harvested grapes to release the juice. Be careful not to over-crush to avoid bitter tannins.

Crushing the Grapes

Transfer the crushed grapes into fermentation tanks. Allow the mixture to ferment at a controlled temperature for about 2 weeks.

After fermentation, press the mixture to separate the juice from the skins. This will yield the rosé wine.

Age the pressed wine in stainless steel tanks for 1-3 months to develop its flavor before bottling.

Once aged, the wine can be filtered and bottled. Seal with a cork and label appropriately.

Take a wine glass and fill it with ice cubes to chill the wine.

Gently pour the chilled G. Bertrand Cotes De Roses Rosé into the prepared glass over the ice cubes.

Add fresh strawberries into the glass for a pop of color and flavor.

Garnish with fresh mint leaves on top for added aroma and freshness.

Serve the wine immediately and enjoy it chilled, preferably on a warm sunny day.

Make G. Bertrand Cotes De Roses Rosé Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.