Ch\u00e2teau de Selle is located in Taradeau near Draguignan in the C\u00f4tes de Provence in an elevated area where the subsoil consists of 40-50% stone (sandstone, lime, gypsum, pebbles) as well as red clay and marl. A special microclimate in the area provides mild winters and early spring as well as summers with many hours of sunshine. The fields are arranged as terraces, which allow uniform cultivation conditions on the property and which ensure good water reserves. The vines cover approx. half of the property’s 140 ha. vineyards and is on average approx. 25 years old and distributed between Cabernet Sauvignon, Grenache, Cinsault, Syrah and Mourv\u00e8dre. All this gives very aromatic, complex, mineral and at the same time very elegant wines.<\/p>\n
As always at Domaines Ott, the grapes for this ros\u00e9 wine are handpicked and go through a double selection, partly when they are picked, partly when they arrive in the cellar. The grapes are pressed at low pressure and then fermented in temperature-controlled tanks. After a malolactic fermentation, the wine is matured for a few months in large, used wooden barrels (12-20 hl.).<\/p>\n
The grape composition for Ros\u00e9 from Ch\u00e2teau de Selle varies by vintage, but usually consists mainly of Grenache (about 58-65%), Cinsault (20-25%), Syrah (7-10%) and Mourv\u00e8dre. In the fragrance you will find fresh, fruity tones of grape and peach. The taste is fleshy and slightly spicy with nuances of apricots and red cherries. The wine’s full and fresh style will go very well with scallops in sauce, smoked salmon, pork and veal in light sauces and with poultry. It should not be served too cold \u2013 10-12 degrees is the optimal temperature.<\/p>\n
Ott is first and foremost the name of the family that founded the most prestigious winery in Provence \u2013 Domaines Ott, and not least those who know French will probably notice that “Domaines” here is written with an “s” at the end and thus indicates plural. Domaines Ott thus consists of three different, independent properties: Ch\u00e2teau Romassan in AOP Bandol and Ch\u00e2teau de Selle and Clos Mireille in AOP C\u00f4tes de Provence.<\/p>\n
Back in 1896, the young agronomist Marcel Ott from Alsace embarked on a tour of France’s wine regions, where he trained in wine production. The journey finally ended in Provence, and in 1912 he found an estate, Ch\u00e2teau de Selle near Draguignan, which really inspired him and which he subsequently acquired. In 1930 he bought Clos Mireille at Br\u00e9gan\u00e7on and finally in 1956 Ch\u00e2teau Romassan in Bandol was added to the family’s portfolio of distinguished properties.<\/p>\n
From the start, Marcel Ott had a single-minded ambition to create the best Provence wines from noble grape varieties, and he was in many ways a true pioneer in the area, which i.a. also meant that only organic fertilizers should be used in the vineyards and that the wines should be fermented with the grapes’ own natural yeast cells.<\/p>\n
In 2004, Champagne Louis Roederer took over the majority of Domaines Ott \u2013 partly to secure the winery’s long-term future, partly to maintain its position as the most prestigious producer in Provence. However, the Ott family is still at the forefront in relation to the day-to-day management, currently represented by Jean-Fran\u00e7ois Ott, who is the 4th generation in Domaines Ott.<\/p>\n","protected":false},"excerpt":{"rendered":"
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