Domaines Ott was founded in 1896 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).

Château de Selle is first estate acquired by Marcel Ott, located in the Côtes de Provence appellation inland on limestone hillsides. The proportion of stone in the soil is 40 to 50 percent, making it an arid soil and, despite the presence of some extremely fertile clay deposits, yields are low. Château de Selle has an area of 345 acres, of which 160 acres are planted and where the average vine age is 22 years. Year after year, the cultivated area of the estate wins over part of the rocky terrain. The earth is mechanically tilled while retaining a natural balance, the original proportion of stone being maintained after crushing. The crushing process is carried out on a yearly basis.

Domaines Ott wines are certified organic starting with the 2022 vintage. 

The grapes are all hand-harvested, 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 stainless steel vats followed by aging for 4-6 months. No malolactic fermentation.

Brilliant and luminous pale pink sand. A complex and elegant nose, marked by notes of white peach with a beautiful aromatic depth. A well-balanced palate with roundness and freshness. The soft attack gradually gains in intensity and reveals a mosaic of summer fruits and a fine minerality. The finish is saline, zesty and persistent. 

Spring was mild and rainy but was not excessively wet followed by a hot dry summer with cool nights. Gradual and even ripening, resulted in healthy, good acidity, providing us with greater elegance and ageing potential in our wines.

Château de Selle pairs well with flambéed or glazed monkfish with vegetables, grilled poultry in a sauce, or fruit desserts.