Mirabeau La Folie Sparkling Rosé

Our sparkling rosé wine “La Folie” is crafted using the “Charmat Method” (like Prosecco) and is a charming and fragrant rosé fizz.


Pale lychee colour with coral reflexes with a fine stream of elegant bubbles. Delicate and fruity, with pineapple, peach, passion fruit and oats on the nose, all tied up by a subtle cardamom honey note. Rich with a vibrant acidity, balanced by moderate sweetness and added depth with peach and orange zest flavours. Perfect for an indulgent brunch and all festive occasions

Origin: France
Varieties: 75% Negrette, 12% Colombard, 7% Syrah, 6% Grenache
Site: 200m Altitude
Soil: Clay and limestone
Yield: 80 hl/hectare
Vinification: The quality base wines are fermented according to the Charmat method at low
temperatures for optimum integration and the delicacy of the bubbles. The sparkling wine is left on fine lees before being finished to add complexity, followed by a pressurised bottling. This shorter sparkling wine method helps conserve the typical profiles of the young and aromatic rosé wines.
Analysis: Alcohol 12.%/ pH3.37 / 9 bar / RS 10g/l
Allergens: Contains sulphites


Fresh fruit salad, cherry pannacotta or smoked salmon on cucumber canapés

Awarded in 2022 Silver – Drinks Business Global Sparkling Masters
Bronze – Texsom Awards
Awarded in 2020 Silver – Drinks Business Global Sparkling Masters
Get recipes to pair with La Folie Spec Sheet

A beautiful assortment of flavours striking harmonious chords of strawberry, blackcurrant, gooseberry and nectarine. Everything you love about French rosé wrapped up in a sparkling surprise.

Adrian Smith, Independent

Pale-pink rosé with a sparkly take. Light and fresh with citrus and redcurrant flavours in a dream aperitif.

Helen McGinn, Daily Mail

A fashionable French fizz that's immediately dazzling, with its iced pink hue and gentle stream of bubbles.

Sam Wylie-Harris, Liverpool Echo

The bubbles were like listening to jazz — the notes bounced between your nose and palate and allowed for a variety of impressions that were individual to each person tasting. A real treat.

Andrew Bell, American Sommelier

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