360 DE CAVALIER ROSE    2020

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7, 95 with the card


Côtes De Provence Pink | 12.5°

Ref : 488957

9, 95
8.95 8, 95

Bottle 75 cL

i.e. 11.93 € / liter

1  product(s) soldsince yesterday

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  • Keeping level Ready to drink
  • Service temperature

Our food and wine pairings

  • White meat
  • Grilled Fish
  • Soft cheese

Our oenologists' opinion

Fruity and crisp

Light grey colour. Small frank nose of cranberries and peppermint. Good balance on a rather full-bodied wine, warm point, frank character with cranberries, notes of pomelos, fleeting passion fruit. Straightforward finish.

Light pink


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Domain and appellation

  • Château Cavalier

    Property of Castel House since 2000, Château Cavalier is situated between Aix-en-Provence and Nice in the Var and produces high quality rosés.

    • Terroir: Extending over 132 hectares, the vines grow on shallow, sandy-silt soils made up of sandstone and clay which favour drainage. Each hectare holds 5500 plants.
    • Viticulture: The harvests take place in the coolest hours, in the night, to keep the berries from oxidation.
    • Vinification: Each grape variety is vinified seperately in thermo regulated vats. The cinisault is vinified seperately, at a low temperature and low turbidity.  These provisions make it possible to preserve and enhance the aromas of the wine. When it comes to the grenache, It undergoes skin maceration for 4 to 8 hours. Each grape variety is also subjected to classic fermentation between 14°C and 18°C. The wine is then put in vats that are made of stainless steel, on fine lees, for 2 to 3 months.

Your cellarman's advice

Further information