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Côtes De Provence Pink | 12.5°

Ref : 488954

12.45 12, 45

Bottle 75 cL

i.e. 16.60 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2022
  • Service temperature 10°

Our food and wine pairings

  • White meat
  • Grilled Fish
  • Soft cheese

Our oenologists' opinion

Fruity and well-rounded

Rather light patridge eye colour. Frank nose open on cranberries, notes of morello cherries then spicy aniseed. Good balance on a rather full-bodied and round wine, finesse, small frank character of cranberries, fresh mentholated notes. Good finish, rather sapid, frank, tense.

Oeil de perdrix


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


    Owned by Maison Castel since 2000, Château Cavalier is located between Aix-en-Provence and Nice in the Var and produces high quality rosé wines.


        Terroir: Spread over 132 hectares, the vines grow on shallow, sandy-silt soils made up of sandstone and clay which favour drainage. Each hectare has 5,500 vines.


        Viticulture: Harvesting takes place at night, in the coolest hours, to preserve the berries from oxidation.


        Vinification: The Syrah, Rolle, Semillon and Cabernet Sauvignon grapes are left to rest in still thermo-regulated vats for 15 to 18 days. The Grenache undergoes skin maceration for 4 to 8 hours. Fermentation then takes place for 4 to 8 hours, depending on the grape variety, at a controlled temperature. The wine is aged on the lees for two months, then on the fine lees for one to two months.

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