Domaine la Suffrene Bandol Rosé Domaine la Suffrene Bandol Rosé Domaine la Suffrene Bandol Rosé Download PDF

Winery Domaine la Suffrene
Varieties40% Mourvèdre / 30% Cinsault / 20% Grenache / 10% Carignan
Farming Practicesorganic certification underway for 2021
Soilsargilo-calcaire / parcels include limestone and magnesium rich silty soils and clayey soils
Trellis systemgoblet
Altitude90 - 260m
Harvest Techniquehand harvested and table sorted
Year Vines Were Planted1940 - 1975
Fermentationjuice is separated for each pressing cycle / fermentation to less than 2g/L RS over two weeks / lots are blended in January
Maturation6 months in tank / released in June
Sulfurtotal 98mg/L
Item NoFR441
Size750ml, 375ml, 1.5L
Bottle Case12
Country France
Region Provence
Sub-region Bandol
Domaine la Suffrene Bandol Rosé

This Estate, located in the appellation of Bandol, has been a Gravier family homestead and vineyard for generations but the grapes had always been sold to local cooperatives. The latest family member to take the helm, Cedric, saw the potential and jumped in with both feet, making 1996 the first vintage at the estate to be bottled under the name Domaine de la Suffrene.

Situated on sandy-silt-laden, calcareous and clayey soils, the vines extend over 45 hectares between the municipalities of the Cadiere d'Azur and the Castellet, in the department of the Var. Cedric has built a beautiful winery that is a perfect combination of state of the art stainless steel equipment for fermentation, large well ventilated space, and old world oversized oak foudres for ageing. The facility is immaculately clean and Cedric houses everything he needs under one roof from fermentation to ageing to stocking to bottling and labelling.

The Bandol Rouge, which is a blend of Mourvedre (55%), Grenache (20%), Cinsault (15%) and Carignan (10%), is a wine that remains true to the character of Bandol, through its power, composition, and its very unique flavors. The Bandol Rose, so true to the character of this Provencale classic, is a blend of Mourvedre (40%), Cinsault (30%), Grenache (20%) and Carignan (10%). The malo-lactic fermentations are typically blocked to retain freshness.