fr | en | es
Search
Exit

Home Château La Sauvageonne Volcanic rosé

Château La Sauvageonne Volcanic rosé

Château La Sauvageonne Volcanic rosé

Château la Sauvageonne is a legendary site. Its exceptional exposure, location and terroir give the wine its unique character.  The Volcanic cuvée refers to the volcanic rocks that compose the outstanding terroir of this unique wine.
The parcels are located at the center north of the Hérault, backing on to the relief of the Causse of Larzac. This area experience important thermic changes: the distance from the sea and the closeness to the Causse bring freshness during the summer nights, this benefits the gradual and slow ripening of the grapes.
The wine is certified Demeter.

  • Vibrant
  • Propriétés
  • Château la Sauvageonne
  • Coteaux du Languedoc
  • Rosé
  • Grenache
  • Cinsault
  • Syrah

chateau-la-sauvageonne

* FOOD AND WINE PAIRING *

A light, aromatic wine best served at 8-10°C as an aperitif or to accompany charcuterie and grilled meats.

TASTING NOTES

Tender, pale bright pink with bluish tints, developing into more orangey hints over time.
The bouquet offers up intense aromas of red fruit, blackcurrant and redcurrant as well as floral elements (violet and rose) and citrus notes (grapefruit). This wine has a delicate oaked dimension, developing into vanilla and gingerbread notes. Fresh, rich and unctuous on the palate.

 

VINIFICATION AND MATURING

A vineyard designed for an exceptional wine and committed to biodynamics. The care and attention put into the vineyard aims to produce a healthy harvest with a moderate yield, enabling the winemakers to extract the quintessence of these grapes' quality potential. The different grape varieties are therefore harvested separately and by hand when each reaches maximum ripeness. Vinification is regulated to respect the specific characteristics of the varieties and the capacities of their terroirs. The grapes are de-stemmed, cooled to 8°C and sent to the press to extract the rosé must. Particular attention is paid to pressing to ensure that the highest-quality juices are retained. The juices are then clarified to a greater or lesser extent according to the desired aromatic profile. The fermentation process lasts for 15 to 30 days depending on the level of clarification and the temperature applied. Mid-fermentation, some of the must is placed in 225l barrels where it will be aged on the lees with yeast stirring for approximately six months.
Finally, after light fining, the wines are bottled relatively early to retain their fresh and fruity character.

Share on Facebook Twitter Google Plus