Château la Castille - Doux Fruité Rosé

Château la CastilleDoux Fruité Rosé

Wine of France Sparkling wine of Provence of France
The Doux Fruité Rosé of Château la Castille is a sparkling wine from the region of Provence.
This wine generally goes well with

Details and technical informations about Château la Castille's Doux Fruité Rosé.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Bobal

Intensely coloured, structured reds with an inky robe and tight tannins, featuring aromas of blackberry, black plum, black cherry, spices, liquorice and balsamic notes. High acidity and good ageing potential in old vines. The absolute star of Utiel-Requena DO (Valencia province) where it is experiencing a marked qualitative revival, also made as typey Clarete rosés and modern ageing cuvées. Also in Manchuela DO and Ribera del Júcar DO. Native Levantine grape.

Informations about the Château la Castille

The winery offers 38 different wines.
Its wines get an average rating of 3.6.
It is in the top 30 of the best estates in the region
It is located in Provence
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The Château la Castille is one of of the world's great estates. It offers 33 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 300000 of of France wines
In the top 9000 of of Provence wines
In the top 150000 of sparkling wines
In the top 1500000 wines of the world

The wine region of Provence

World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.

The word of the wine: Astringency

Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.

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