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The vines in this appellation are planted on terraces called "restanques" on the hills of the Var and on the seashore. Famous for its rosé wines, the appellation produces also some premium red and white wines. The proximity of the sea tempers the heat of the sun, which balances these wines marvellously, making them intense, complex and subtle. Great gastronomic rosé wines with good ageing potential!
Bandol is a French wine with a registered appellation of origin, from the Provencal vineyards; one in the south-east of France that is produced around the town of Bandol, in the Var. It is often considered to be one of the best red wines in Provence which produces strong and robust wines with very long ageing potential. The Bandol appellation produces a high proportion of rose wines (64%), and a small proportion of white wines (up to 5%). The name Bandol is recognised by the decree of 11 November 1941.
Bandol rose is dry wine which falls into the category of still wine. They rank among the excellent roses from France and of course in the world. Bandol rose is produced in Provence. As far as the appellation "Bandol rose" is concerned, its geographical area is made up of 8 municipalities. Its terroir benefits from the Provencal Mediterranean climate coupled with calcareous, schist, granite, phylladic, sandstone, marl and alluvial sandy soils.
The main grape varieties used in Bandol Rose wine are Cinsault, Grenache, and Mourvedre, with Mourvedre being the dominant grape variety. Its presence in the rose wines brings out their typicity. The warm soils and warm Mediterranean climate perfectly suit the late ripening of the Mourvedre grape which is a difficult grape to grow and vinify elsewhere. The three main grape varieties produce a structured and refined wine by direct pressing. The deep colour of Bandol Rose comes from the Mourvedre grape, while Grenache and Cinsault add fruit flavours and reduces the tannins.
After the grapes are harvested, careful crushing and destemming of the grapes is done. The grapes are automatically transferred to the press by gravity. Afterwards, the juice is gently extracted in a pneumatic press. Slow fermentation occurs at low temperature (18-20°C) in temperature-controlled stainless steel tanks. Finally, Evolution and natural stabilization through malolactic transformation are done which results in the decrease of acidity and greater complexity of the wine.
The Bandol Rose express with delight the character of their terroir.
Colour: Bandol Rose wines generally varies from deep pink or light salmon colour to pale ruby.
Nose: the aromas are of great finesse. The aromatic expression is centered on red fruits, citrus or the peach and apricot combination, which is quite unique, with hints of pineapple, fennel or mint depending on the terroirs.
Palate: The Roses are fairly full, complex with spicy flavours and can acquire more structure and a long length, thanks to the presence of Mourvedre. It shows a great natural freshness through its minerality without aggressive acidity.
The average storage life of Bandol Rose wine is 3 to 5 years. The presence of Mourvedre encourages its ageing ability.
Their complexity makes it possible to achieve a wide variety of food pairing.
They go perfectly with Provencal cuisine, mixed salads, rich and elegant seafood (lobster, salmon), grilled fish, sweetbreads, cured meats, duck meats, barbecue, white meats, and of course French cheeses. It is also great with spicy foods and cooked vegetables.
Bandol Rose service temperature ranges between 8°C -12°C. It may be interesting to decant rose wines from Bandol.
Vinatis offers you a range of selection of Roses from the Bandol where you don’t have to break the bank for relaxation.
