The south-eastern appellation of Cotes de Provence is known mainly for its rosé wines. Summers in Provence are hot: the vineyards see many days of sun and are swept by the Mistral wind. The area’s complex geology creates an exceptional terroir and this wine is firmly stamped with the personality of this iconic, world-famous region.
Maison Castel’s oenologists work with their long-term network of growers to select the best fruit, following strict specifications. The winemaker and his team harvest at night to preserve freshness and avoid
the risk of oxidation. Meticulous planning of harvest dates means the grapes reach optimum ripeness for rosé winemaking (those that from vineyards closer to coast ripen more quickly, while those in the foothills
of the Sainte Victoire mountain have more freshness). As soon as the fruit has been picked, everything possible is done to avoid oxidation of the must. Direct pressing preserves the wine’s aromatic profile, followed by several days of cold settling, followed by fermentation at controlled temperature. Lees ageing for three to four months makes the wine more expressive and gives it good length.
