What Exactly Is Rosorange? (And How It’s Different From Rosé)
Despite the name, orange wine has nothing to do with fruit. It's made from white grapes using an ancient winemaking technique more commonly associated with red wines.
In typical white wine production, the juice is immediately separated from the grape skins after pressing. But with orange wine, the white grapes are fermented on their skins, just like red wines. This skin contact is what gives orange wine its characteristic amber hue, along with added aromatic complexity, texture, and subtle tannins.
For RosOrange, a portion of the blend comes from white grapes — specifically Macabeu, Vermentino, and Grenache Gris — that are fermented on their skins for 6 to 8 days at a carefully controlled temperature.
👉 The result?
A wine with delicate floral notes, hints of stone fruit, a silky mouthfeel, and a subtle grip from gentle tannins. The skin contact adds texture and complexity while keeping the wine fresh and vibrant — giving RosOrange its distinctive character and charm.
🌸 What About Rosé Then?
Rosé is made from red grapes, but unlike red wine, the skins are only in contact with the juice for a few hours. This short maceration gives rosé its signature pink hue and bright, juicy flavours — without the tannins and weight of a red.
For the RosOrange, this rosé component comes from Cinsault (30%), Grenache Noir (25%), and part of the Grenache Gris (20%), all gently pressed to preserve freshness and elegance.
👉 The result?
A wine that’s light, crisp, and refreshing, with notes of strawberry, raspberry, or citrus — perfect for warm-weather sipping or pairing with anything from seafood to grilled meats.
🍊 So What’s RosOrange Then?
RosOrange by Paul Mas takes the best of both worlds and blends the crisp drinkability of a rosé with the depth and character of an orange wine. It’s skin-contact winemaking done the French way: dry, aromatic, and beautifully balanced.
Expect flavors of white peach, citrus peel, and a gentle salty finish that pairs like magic with sushi, grilled seafood, and even spicy Asian dishes. Crafted through subtle co-vinification, it’s a wine that breaks the rules and surprises the senses with complexity and character.
All grapes are organically grown, a core principle of Jean-Claude Mas’s winemaking philosophy. Chemical use is banned in the vineyards, and the focus remains on soil health and sustainability.
