360 DE CAVALIER ROSE 2020
Ref : 488957
Bottle 75 cL
i.e. 11.93 € / liter
1 product(s) soldsince yesterday
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- Keeping level Ready to drink
- Service temperature 8°
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.
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
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.