Plots selected to make Rebelle are some of the oldest on the Domaine de Rimauresq estate, planted on schist over forty years ago. Due to the north-west aspect and shade from the intense sun given by the Massif des Maures mountains Grenache, Syrah and Cinsault ripen slowly before being harvested in the cooler hours of the morning. For Rebelle Pierre Duffort opted for the the slower rosé de saignée (bleeding) method, with fermentation by naturally occurring yeasts only.
Quite serious, full bodied style of rosé, Rebelle is savoury, complex and vinous.
Rosé from Domaine de Rimauresq is pretty and elegant, working both as an aperitif and with food. Rebelle, being more savoury in style is definitely a wine for food. Try with a well flavoured fish such as red mullet (perhaps accompanied by pistou, the Provencale basil based sauce) or bouillabaisse, the fish stew of the region.