Cuvée Château Sainte Roseline Rosé - Cru Classé

The colour is a very pale pink. A fine, expressive bouquet reveals a harmonious blend of floral and spicy notes.

Presentation

In the vineyard
This upscale cuvée is produced in limited quantities. It is made from a selection of our best lots and meets stringent production criteria in order to make the most perfect grape there is. Under the influence of the sea, the clay-limestone soils enable us to keep a fine acidity. Under an environmentally-friendly approach, growing techniques such as ploughing and keeping grassy areas next to the vine rows are preferred. These practices are intended to preserve fauna and flora, ensuring the land remains healthy. We select bunches to control yields then remove leaves to make sure every bunch receives maximum sunshine.
Picking
The grapes are picked from late August to late September, at night to avoid any oxidation or colouring. Fermentation is done varietal by varietal. The cuvée is produced from carefully selected vines and a very specific blend.
Vinification
The harvest is conveyed on a belt to avoid any damage to grapes, then carefully sorted and destemmed. The pneumatic presses are gravity-fed away from oxygen to protect the grapes’ full potential. The must goes through cold stabulation for 8 days, before alcoholic fermentation, resulting in clear juices. Temperatures are controlled and kept at 18°C throughout alcoholic fermentation, which takes 10 to 14 days. Following fermentation, the wines are refrigerated to block malolactic fermentation then matured on lees with stirring.
Varietals
Tibouren : 26%
Cinsault : 23%
Mourvèdre : 18%
Grenache : 16%
Syrah : 10%
Rolle : 7%
Technical specifications
Alcohol content: 13,5 % vol.

Tasting advices

Tasting notes
The colour is a very pale pink. A fine, expressive bouquet reveals a harmonious blend of floral and spicy notes. Taste is a subtle balance of delicacy, roundness and acidity. This Provence rosé will bring out the best in fish, salmon carpaccio or sushi.
Serving
Tasting temperature: between 10 and 12° C. Cellaring: 5 years.

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