The following grapes are used in making this rosé: Cabernet Sauvignon for its complexity, blending elegance and vigor; Cinsault for its finesse and fullness; Grenache to add warmth to the wine; Syrah in small quantities to round of the wine, give color and a touch of licorice.
This rosé is has a bouquet reminiscent of plants with notes of fruits and spices, apricot and grapefruit pulp. It will make an outstanding alliance with scallops, salmon marinated in dill, sweet and sour pork. It is best served at 50-54 degrees Fahrenheit.
Domaines Ott was founded in 1912 by Alsatian engineer Marcel Ott. Today, the wineries are owned and managed by Champagne Louis Roederer, producing some of the world’s most prestigious wines. These wines are made at three distinctively different estates: Château Romassan (Bandol), Clos Mireille and Château de Selle (both Côtes de Provence).