Château Romassan Rouge Bandol AOP - Domaines Ott

Château Romassan Rouge Bandol AOP - Domaines OttWith the Château Romassan Rouge Bandol from Domaines Ott comes a first-class red wine in the glass. In this it presents a wonderfully dense, crimson color. Held at a slight angle, a transition of color toward garnet red is evident at the edges. After the first swirl, this red wine reveals a high density and fullness, which is evident in church windows at the edge of the glass. To the nose, this Château Romassan red wine reveals all manner of blackberries, mulberries, black currants and blueberries. As if that wasn't already impressive, other aromas like vanilla, oriental spices and gingerbread spice join in. This wine delights with its elegantly dry flavor. It has been bottled with exceptionally little residual sugar. This is a true quality wine that clearly stands out from simpler qualities, and so this Frenchman naturally enraptures with the finest balance for all its dryness. Taste does not necessarily need a lot of sugar. On the tongue, this punchy red wine is characterized by an immensely fleshy and silky texture. In the finish, this storable red wine from the wine-growing region of Provence finally thrills with beautiful length. There are again hints of blueberry and black currant. In the aftertaste, mineral notes of the soils dominated by sandstone are added. Vinification of the Château Romassan Rouge Bandol from Domaines Ott The basis for the powerful Domaines Ott Rouge Bandol from Provence are grapes from the grape varieties Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. The grapes grow in optimal conditions in the south of France. Here, the vines dig their roots deep into soils of sandstone. After harvesting, the grapes reach the press house by the fastest route. Here they are selected and carefully crushed. This is followed by fermentation in controlled temperatures. The fermentation is followed by maturation . Food recommendation for the Château Romassan Rouge Bandol from Domaines Ott Experience this red wine from France best tempered at 15 - 18 ° C as an accompanying wine to veal boiled beef with beans and tomatoes, stuffed peppers or osso buco.