The Guishu Assemblage

Rice Wine of Camargue

previous arrow
next arrow
previous arrownext arrow
Slider

12,90 €

12,25 €

12,25 €

Clear
  • Available!

Our review

Visual

Visuellement élégant avec une couleur jaune aux reflets verts

Smell

A very strong "bouquet" fills up the nose. The main dominant fragrance is litchi with some floral and grapefruit perfumes

Taste

Saveur agrume, frais en bouche, un corps fin et délicat avec une légère pointe d’amertume en final

What to eat with it?

illustration d'un crabe

Fruits de mer
Crabe
Huitres

illustration d'un sushi

Sushi
Sashimi

illustration d'un poulet

White meats

illustration d'un poisson

Fishs

Le Guishu Assemblage et 2 verres autour d'une assiette

Une innovation gastronomique au design minimaliste et singulier du célèbre artistre-peintre Arlésien, Tom Garcia.

Issu d’une fermentation de riz blanc de Camargue, le Guishu Assemblage contient 80% de riz fermenté et 20% de Colombard, cépage de blanc du Gers connu pour son fruité et sa gourmandise. Des arômes  enivrants  de rose et de litchi se révéleront au nez.

En bouche, vous retrouverez son côté agrume, sa finale légèrement amère et sa structure moins puissante et plus élégante qui vous feront penser à des vins d’Alsace, notamment à certains Gewurztraminer.

Story behind the Guishu

It's the work and imagination of one man,   Olivier Sublett, a professionnal in the wine industry with 30+ years of experience and a proud descendant of a long lineage of wine makers in the region of Saint Emilion, since 1822.
Around 2013, Olivier falls in love with the region of Provence, known for its rich and diverse "terroir", its rosé wines and the Camargue rice fields.
L’ origine du nom   Guishu   comes from an old french dialect from provence: "Lou Guichou" meaning "the little tree" in reference to the olive tree (l'olivier), which happens to be his actual name. He then french'ed up the name of Lou Guichou to Le Guishu while keeping some asian sound to it. While in Japan, they have the "   NihonShu   " (Japaneese saké), we in France have the Guishu.
In other words, le Guishu can translates into: "The Saké Tree". 

les Guardians de Camargue sur leur cheveaux marchant dans l'eau

- The Guardians in Camargue, keepers of horses and bulls -

photo des 3 variantes de riz de camargue

- Different species of rice grow in Camargue -

Since 2013, rice is being bought from local rice farmers in the "Camargue National Parc" near a town called "   Le Sambuc  . It's where all the magic happens.  

One thing you must know though: there are many different species of rice that grow in Camargue. To produce the Guishu, they use different types of rice : red, black, white and brown colored rices. Brown and white rice were used to produce both   Le Guishu Assemblage and   Le Guishu Non-filtré

The last Guishu, the most expensive one,   le Guishu Umami   is the result of the fermentation of red and black rice.

Caracteristics

ProducerOlivier Sublett
OriginCamargue, France
VarietyRiz blanc de Camargue
TypeSec
Alcohol degree12,5%
Format75cl
ParticularitiesWinner of the Gastronomic Innovation Award 2018 in Horecatel Belgium
Serving Temperature7-10°C
Aging3 à 4 ans

Some Ideas to complete your purchase

1 review for Le Guishu Assemblage

  1. Bach

    Surprenant
    Peu se déguster après un millefeuille dégusté aux table de merville à castanet tolosan ou j’ai découvert votre vin
    Merci

Add a review

Your email address will not be published. Required fields are marked *

Scroll to Top