One day Régine Sumeire wanted a wine that was paler than the others. To achieve this, she had the idea of vinifying whole red Grenache grapes in a rooster-type hydraulic press. The must that flowed from the press had a diaphanous colour. The length on the palate was immediately perceptible, and the difference noticeable. In 1985, Château Barbeyrolles produced 'Pétale de Rose', the first clear rosé in Provence. This vinification method was later used at Château de la Tour de l'Evêque to produce the cuvée of the same name.

"Pale salmon pink. The airy nose seduces with its floral notes of jasmine and fresh vine peach, combined with citrus fruits such as candied pomelo on a creamy strawberry base. Zesty with a touch of spice. Full-bodied on the palate, with a dense, smooth texture underpinned by balanced acidity. It offers a rich, satiny pulp dotted with zest and pepper. The structure brings a grainy, zesty character that balances this textural palate, with a long, concentrated finish. Tuna marinated with oranges, fennel and Sichuan pepper.

"Tasting by Julia and Bruno Scavo