Winemaking

Newly constructed cellar of Château de Selle
Newly constructed cellar of Château de Selle

BY.OTT

Domaines Ott BY.OTT Côtes de Provence Rosé
Domaines Ott BY.OTT Côtes de Provence Rosé

BY.OTT is a new wine produced with all the savoir-faire of the Domaines Ott team in the newly constructed cellar of Château de Selle. It is a refined and elegant wine for any rosé enthusiast.

Blends are sourced from Château de Selle and Clos Mireille, as well as two additional select and trusted growers.

Grape varieties consist of grenache to round off the wine and give it body, strength and bouquet; cinsault for its finesse, fullness and silky elegance; syrah in smaller quantities to give the wine color and a touch of licorice.

Château de Selle

Domaines Ott Château de Selle Côtes de Provence Rosé
Domaines Ott Château de Selle Côtes de Provence Rosé

Grape varieties: cabernet sauvignon for complexity, blending elegance and vigor; grenache to round off the wine and give it body, strength and bouquet; cinsault for its finesse, fullness and silky elegance; syrah to give the wine color and a touch of licorice.

The grapes are all hand-picked, followed by strict and selective sorting and an extremely delicate pressing process to extract the best of the pulp.

No maceration: direct pressing with short skin contact.

Fermentation is done in thermo-regulated vats followed by aging in oak casks from 6-9 months. No malolactic fermentation.

Stringent cultivation techniques are practiced using natural fertilizers along with manual debudding for limited volume yields.

Clos Mireille

Domaines Ott Clos Mireille Côtes de Provence Rosé
Domaines Ott Clos Mireille Côtes de Provence Rosé

Grape varieties primarily consist of grenache, cinsault, and syrah for the Rosé. Majority of sémillon and rolle for the Blanc de Blancs.

The grapes are all hand-picked, followed by strict and selective sorting. Extremely delicate pressing extracts the best of the grapes and color; there is short skin contact in the press.

Slow fermentation takes place followed by 8-12 months aging in oak casks for the Blanc de Blancs, and in vats for the Rosé. Bottling is done the following spring.

The parcels for the production of the Blanc de Blancs (a still white wine) slope down as far as the sea and are leveled into espaliers to enable even tilling and planting.

Stringent cultivation techniques are practiced using natural fertilizers along with manual debudding for limited volume yields.

Château Romassan

Domaines Ott Château Romassan  Bandol Rouge
Domaines Ott Château Romassan Bandol Rouge

The soil dates back to the late Cretaceous Marine period and is comprised of limestone, sandstone and marl.

Château Romassan estate is 148 acres which are fully devoted to wine production. Stringent cultivation techniques are practiced using natural fertilizers and manual debudding for limited volume yields. The grapes are all hand-picked, followed by strict and selective sorting and an extremely delicate pressing process.

Grape varieties: mourvèdre gives the wine its round, robust quality (a native varietal, dominant in the Bandol Rouge as required by the appellation); grenache to round off the wine and give it body, strength and bouquet; cinsault for its finesse, fullness and silky elegance.

Fermentation takes place in thermo-regulated vats followed by aging in oak casks for 6-8 months for the Rosé and 18-20 months for the Rouge.