The estate Château Sainte Roseline is a place steeped in history. In Provence, it is ideally located thirty minutes away from the bay of Saint-Tropez and the Croisette in Cannes, the Verdon Gorge and Aix-en-Provence. These wines flourish harmoniously on this thousand-year-old Côtes de Provence Cru Classés terroir. In 1994, Bernard Teillaud took over this beautiful estate with the ambition of making it one of the gems of southern viticulture. In 2007, his daughter Aurélie Bertin Teillaud took over from her father in order to work towards a different and authentic identity for each of the estate's wines.
Established on clay-limestone soils, Château Sainte Roseline’s 110-hectare vineyard produces fine Côtes de Provence wines. It enjoys a deep spring which allows the vines to be irrigated in a controlled manner. The 11 grape varieties cultivated in the vineyard have borne the Cru Classé classification since 1995. The vineyard is managed according to sustainable viticultural practices..
The Roseline Prestige rosé 2021 by Château Sainte Roseline is made from a selection, by the estate's oenologist, of the best grape varieties.
Vinification and ageing
The grapes are harvested by hand and gently pressed to avoid extracting tannins. The settling of the must is followed by alcoholic fermentation, at a constant temperature between 16 and 18°C. After the coarser lees have been removed, the wines are chilled to block malolactic fermentation and to improve clarification. The wine is bottled in an inert atmosphere.
This wine is a beautiful light pink colour, with crystalline highlights.
The nose exudes alluringly intense fruity fragrances (strawberry, apricot, yellow melon).
Lively, the palate reveals an exceptional length that is sustained by a beautiful minerality.
For an optimal tasting experience, serve between 10 and 12°C.
This Provence rosé can be enjoyed today, but can also be cellared until 2024.
Food and wine pairing
This Roseline Prestige rosé 2021 by Château Sainte Roseline will complement a seafood platter, rabbit in a Dijon mustard sauce, monkfish tail or grilled lobster served with a tarragon sauce.