winery
Domaines Ott
Provence, France
Philosophy
Direct whole-bunch pressing with minimal maceration (12–24 hours) preserves pale colour and aromatic purity. Temperature-controlled fermentation in stainless steel at 12–16°C spans 4–6 months; malolactic fermentation is selectively blocked to maintain acidity and elegance. Hand-sorted grapes yield only 70–80% of juice for vinification, with extended aging in temperature-regulated vats ensuring complexity without oxidative hazard.
Reputation
Marcel Ott, an agricultural engineer from Alsace, arrived in Provence in 1896 with a vision to reclaim phylloxera-ravaged vineyards and craft exceptional dry rosés from noble varieties. He established Château de Selle in 1912 near Taradeau, followed by Clos Mireille (1936) and Château Romassan (1956), creating an uncommon portfolio of three terroir-driven estates across Côtes de Provence and Bandol—each yielding wines of mineral freshness, maritime salinity, and structured depth.
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