Fontanet Rosé 1.5L MAGNUM 2021

Fontanet Rosé 1.5L MAGNUM is a vibrant and refreshing Southern French rosé from Languedoc, made from a classic blend of Grenache, Syrah, Carignan, and Cinsault. Pale pink in colour, this magnum-sized bottle is ideal for entertaining. It offers aromas of red berries, citrus, and Provençal herbs. The palate is dry and crisp with lively acidity and a delicate mineral finish. A perfect companion for warm weather and Mediterranean-inspired meals.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Dry, Crisp
Grape Varietal: Grenache, Syrah, Carignan, Cinsault
Tastes Like: Strawberry, grapefruit, peach skin, wild herbs
Alcohol Percentage: 12.5%
Closure: Screw Cap
Size: 1.5L Magnum
Appellation: IGP Pays d'Oc
Region: Languedoc, France
Terroir: Mediterranean climate with limestone and clay soils
Aging: Fermented and aged in stainless steel
Serving Temperature: 8–10°C – Best served chilled

Fontanet is a trusted Languedoc producer celebrated for crafting approachable, well-made wines. The rosé is produced by a progressive co-operative using traditional southern French varietals. This magnum format is perfect for sharing and reflects the winery's commitment to quality and value. Fresh, balanced, and easy to enjoy, Fontanet Rosé captures the essence of southern France in every glass.

Seafood: Grilled fish tacos or garlic prawns.
Poultry: Herbed chicken skewers or turkey salad with citrus dressing.
Vegetarian: Roasted red capsicum tart or grilled zucchini with ricotta.
Meat: Charcuterie or pork loin with rosemary and lemon.

Chèvre: Fresh and tangy, matching the wine's acidity.
Feta: Salty and bright, pairing well with citrusy notes.
Banon: Regional and creamy, echoing the rosé's herbal undertones.
Ricotta Salata: Light and savoury, complementing the wine's minerality.

Tarte à la Courgette et Chèvre (Zucchini and Goat Cheese Tart)

Ingredients:

• 1 sheet puff pastry
• 2 zucchinis, thinly sliced
• 150g fresh goat cheese
• 2 tbsp olive oil
• 1 tsp herbes de Provence
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 200°C. Roll out puff pastry on a lined baking tray.
2. Spread goat cheese over the base and layer zucchini slices evenly.
3. Drizzle with olive oil, sprinkle with herbs, salt, and pepper.
4. Bake for 25–30 minutes until golden and crisp. Garnish with thyme.
5. Serve warm with a chilled glass of Fontanet Rosé 1.5L MAGNUM for a breezy southern French meal.