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Bandol Rosé AC 2018
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  • Red
  • Rosé
  • White/Red Sweet
  • 34. Bandol Rosé AC 2018

    Château Val d’Arenc

    80% Mourvèdre, 10% Grenache, 10% Cinsault (13.5% alc.)

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    This is a Bandol Rosé with a particularly high percentage of the mourvèdre grape which helps to enhance the fruit and reduce the alcohol (higher proportions of grenache give more alcohol). Good proportion of old vines, west-facing, and in conversion to organic certification. Terrific tension and freshness with a saline hint on the finish. For drinking now to 2020.

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Further details
Gérald Damidot (SCA Château Val d’Arenc)
Le Beausset (Var, 83)
Size of domaine
16 hectares in total.
80% Mourvèdre, 10% Grenache and 10% Cinsault. 40 year old vines on R110 rootstock. 5000 vines per hectare on average trained in gobelet and Cordon de Royat.
Trias clay and limestone, very well drained. 130 mtrs above sea-level. East / West aspect on 30% slopes. Soil depth is 1 to 1.5m approx.
In conversion to organic viticulture with Ecocert®. Debudding. Carries out vendanges en vert in July, depending on vintages. Tractor and sheeps are used to manage grass. Plough during Spring but doesn’t leave grass to grow. No chemical herbicides or pesticides, only organic compost (sheep manure or guano) once a year. Copper against mildew and sulphur against oidium. No treatment against pest (very low level of moisture thanks to the local wind called Mistral). Harvested by hand in small boxes. Sorting table is used. 35 hectos per hectare yield
4 to 5 hours maceration and then slow pressing and start of fermentation (14°C). 100% destalked. The grapes are crushed. Alcoholic fermentation in stainless steel vats for 3 weeks (at 14 to 16°C max.) using selected yeasts (IOC champagne 207, which is neutral). No chaptalisation. Temperature is controlled every day when the density is checked. Cuvaison for 72 hours. No remontages nor pigeages during the alcoholic fermentation. Pressed by a pneumatic press. The press wine is incorporated. Aged for 6 months in stainless steel vats. Two racking. No bâtonnage, light collage with bentonite and light filtration by plates. Several bottlings between February and March. 40.000 bottles produced on average.
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