The vineyards and winery of this small domain are managed by Jean-Marie Castell, whose father also worked for the Ferec family. He studied oenology before joining Domaine Lafran-Veyrolles and has continued the winemaking work in the style of the estate.
Harvesting for most grape varieties begins in early September and finishes towards the end of the month with the Mourvèdre. Traditional manual vineyard work (except ploughing) remains, along with organic methods of weed and pest control (they are not certified organic but are in conversion). Yields for the rosé are 37 hl/ha. The ‘rustic’ facilities of old have been replaced with modern, termperature controlled systems. The rosé is part saignée (juice from the Mourvèdre is drained off) and part press (the other cepages). Fermentation is temperature controlled between 18 & 21ºC for 3 weeks and the wine is then kept in cuve for 6 months before bottling in the spring after the vintage.
Beautiful pale salmon colour with an appealing herbal nose followed by flavours of warm southern herbs, white pepper spice and soft raspberries. Very much a food wine.
Lovely apéritif with olives and tapenade or serve with shellfish, grilled chicken, spicy vegetable dishes. Or worth making a lobster bisque for.
Blend: 65% Mourvèdre, 10% Grenache, 15% Cinsault
Style: Sparkling wine
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes