Olive groves ('Oliviers' in French) and vineyards flourish side-by-side in the sun-drenched Mediterranean summers of southern France, where the Grenache and Cinsault grape varieties have been made into wine for over 2,000 years. The two varieties meld together to make a rosé which is at once exuberantly fresh and tangy yet soft and smooth, laced with a gentle spice and brimming with the natural richness of ripe fruit.