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Muscat bubbles in a… Rosé!


It's the Muscat Hamburg (a dark purple large berry Muscat) which gives the Bau Rosé its finesse. A unique, natural fermentation method produces a light (10.5% alc/vol) and fruity wine.

-   An ideal alternative to all Brut sparklers, whether crémants or champagnes.

-  Bau rosé is a sparkling wine, a gently sparkling frizzant de Muscat with a hint of sweetness.

-   Perfect for festive occasions and weddings.

-  Served as an aperitif with antipasti, mixed with certain fruit juices in a cocktail or poured over crushed ice to accompany a blackcurrant or mandarine sorbet, Bau Rosé has an elegance that won't overpower delicately flavored desserts.

Our tip: Drink very cold (8ºC to 10°C) or even over crushed ice!

More info


According to Provencal tradition, it was "King René" (the Duke of Anjou, Count of Provence and King of Naples and Sicily, known as "Good King René") who introduced the Muscat grape to our vineyards. He brought the "Moscato di Amburgo" (Amburgo is a small Italian village close to Florence) grape variety back from his long travels in Italy and planted it in Provence. This is why you'll find a statue of the king, grapes in hand, looking down over the Cours Mirabeay in Aix-en-Provence.
A unique terroir, on slopes at an altitude of over 200 meters with an exceptionally sunny aspect, has helped to produce a really exceptional grape: the black Muscat du Ventoux. Grown by 300 producers in a region stretching from Mont Ventoux to Avignon, the cultivation of this grape is now regulated. The Muscat du Ventoux has enjoyed "appellation d’origine contrôlée" (controlled designation of origin or A.O.C.) status since 1997 and an "appellation d’origine protégée" (protected designation of origin - A.O.P) status in Europe since 1999. It is one of only two grapes in France (the other being the Chasselas de Moissac) awarded official quality labels.
In Forcalquier, it was grown in the early 17th century.

The term Muscat refers to a group of grape varieties with their own distinct aroma, which comes from natural substances called terpenes found in Muscat grapes, of which there are many varieties ranging in color from pale yellow to blue-black. The Muscat aroma is common to all Muscat varieties, white and red alike, Muscat grapes always undergo a fairly gentle winemaking process.
The Moscato di Amburgo is actually more commonly known as a variety of black eating grape. Its exact origin is not known, although it allegedly came about from a cross between the Muscat of Alexandria and Frankenthal grapes.

BAU Rosé is a naturally sparkling wine made exclusively from the Black Hamburg, a variety of grape with "Muscat" characteristics, grown in France's Vaucluse region.


A sparkling wine contains the highest content of carbon dioxide (CO²) of all effervescent wines. A plethora of bubbles form when the bottle is opened and an abundant fizz is apparent when it is poured into the glass.

Frizzante is the name given to a sparkling Italian wine.


To be called a "sparkling wine" the pressure of dissolved carbon dioxide in the bottle must be greater than 3 bars. Bau Rosé has a pressure of 4.5 bars. Based on its sugar content of 38g/l, Bau Rosé is classed as a "demi-sec" or medium-sweet wine (33 g to 50 g of sugar per liter).

Production method

Bau Rosé is made from the must (grape juice) of the Black Hamburg variety cultured with carefully selected Saccharomyces Bayanus yeasts. Fermentation takes place in a closed tank at a controlled temperature (18ºC to 23°C): There are several methods for making sparkling wine. They all culminate in what is traditionally known as "secondary fermentation," the final stage of winemaking that gives the wine its effervescence. For Bau Rosé, the second fermentation does not take place in the bottle, but in a pressurized tank.
Fermentation is stopped by chilling once it reaches a strength of 10.5%/volume and there remains approx 38 g/l of sugar in the Bau Rosé. The carbon dioxide present is a natural product of the fermentation and retained in the product until it is bottled.
The final pressure of the wine is around 4.5 bars.

A few facts
The fizz or bubbles only appear when the bottle is opened. Until the bottle has been opened, there is not a single bubble inside and the wine appears exactly like a still (non-sparkling) wine. However a certain quantity of CO2 remains saturated in the liquid. The gas increases in volume as the pressure falls, which is why there is a wire muzzle over the cork: it has the important job of preventing the gas from popping the cork by keep the content of the bottle at a pressure higher than the ambient pressure. This keeps a consistent volume of gas in a dissolved state in the liquid. When the bottle is opened, the internal pressure is immediately reduced to the ambient atmospheric pressure and the gas molecules gradually relax and join together. They then leave their dissolved state to finally become a gas. This transformation from liquid to gas occurs on the surface of the wine or in the sides of the container.
When the full quantity of gas dissolved in the wine has been brought to ambient atmospheric temperature, the wine becomes flat and loses its effervescence.


How do you drink it?

Drink very cold, between 8ºC and 10°C, or even over crushed ice.
It marries well with certain fruit juices in a cocktail and is delicious poured over crushed ice to accompany a blackcurrant or mandarin sorbet.

Organoleptic profile

Appearance: It has a bright pinkish color with orange hues and fine, light bubbles.
Bouquet: It is fresh on the nose with the characteristic red fruit notes of the Black Hamburg grape and added complexity from more floral notes.
Palate: It is lively in the mouth with fruity Muscat aromas and a sweet taste.