Structured, full-bodied dry whites with a pale to golden colour, ample palate and preserved acidity, showing signature aromas of ripe yellow fruits (pear, peach, apricot), almond, white flowers and Mediterranean saline notes. Good ageing potential; renewed interest for character-driven southern whites. Grown in small quantities in Languedoc-Roussillon and Catalonia (cariñena blanca). White-berried mutation of carignan noir, a historic Mediterranean variety.

Informations about the Château le Bastidon

The winery offers 18 different wines.

Its wines get an average rating of 3.8.

It is in the top 15 of the best estates in the region

It is located in Côtes de Provence in the region of Provence

The Château le Bastidon is one of of the world's great estates. It offers 18 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.

In the top 200000 of of France wines

In the top 2000 of of Côtes de Provence wines

In the top 450000 of red wines

In the top 800000 wines of the world

The wine region of Côtes de Provence

World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.

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: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).