2025 Domaines Ott Château Romassan Bandol Coeur de Grain Rose

Buy the amazing roses from Domaines Ott. You have come to the right place at Grandcruwijnen. We carry the top series of this great pretigeuse winery. Whether you want to try the Ott Bandol or the Ott Provenve rose or the great red and white Ott wines with us, this is possible. All Domaines Ott wines can be ordered by the bottle and are delivered the next day. Do not wait too long because the offer of Domaines Ott wines are scarce and highly sought after.

Domaines Ott is undoubtedly the most famous rosé house in the world, but is certainly seen as the founder of Provence wines.
Due to the unique location of the vineyards and the manic pursuit of perfection, Ott is able to produce extremely pure rose's, white and red wines. Poison is not used because the vineyards of the top models of Domaines Ott (Romassan Bandol Coeur de Grain and Clos Mireille Coeur de Grain) are actually on the Mediterranean where the microclimate and the sea breeze (and misting of the surf of the sea) are favorable and provide unique conditions for the production of exceptional Ott wines.

“Le mourvèdre doît voir la mer” according to Christophe Renard of Domaine Ott. "He sees the sea", this main grape for the red and rosé from Bandol. It is planted on the terraces between the hills and the sea around the fishing village of Bandol. The 3000 annual hours of sunshine, the Mistral and the rainfall in autumn are the microclimate that allows the necessary late ripening of this thick-skinned grape. The AOP Bandol includes the towns of Bandol, Le Beausset, Le Castellet, La Cadière, Saint-Cyr-sur-Mer, Sainte-Anne-d'Évenos, Sanary and Ollioules. The Bandols from the more northwestern Saint-Cyr-sur-Mer and Sainte-Anne-d'Évenos give slightly lighter and more elegant wines because of the pebble bottoms.

The red clay soil from the rest of the AOP provides tannin-rich wines that require a blend with cinsault and grenache in order to temper the intense character of the mouvedre. Syrah and carignan may participate for 15% of the assembly. The poor soil provides one of the lowest yields in France: a maximum of 40 hl / ha, and the planting is 5000 sticks per ha. The area produces 48,000 hectoliters annually, produced by 51 châteaux and 5 cooperatives. Mainly red and rosé (80%) is made. The Ott roses are also wines that still age well. The red certainly decades but also the rose gets better with age.

The Clos Mireille and Romassan Bandol rose are the top models and as of 2016 the rose Ott By Ott sees the light of day. A completely new quality rosé which is significantly lower in price than the world's best Romassan and Mireille. Here, too, demand will outstrip supply.

Provence is one of the oldest wine-growing regions in France. Around 600 BC, Greek settlers founded Massalia (Marseille), Nike (Nice), Antipolis (Antibes) and Athénopolis (Saint-Tropez), and established the first vineyards there. Subsequently, the Romans expanded wine growing on a large scale. They also gave the area the name Provincia Romana, later Provence, because they considered the area a province of their great empire.

More information about Provence

The wine region of Provence stretches from Nice in the east to Arles in the west. The south is bounded by the Mediterranean Sea, the northeast borders the Southern Rhône. The climate is one of the driest, warmest and sunniest in France and ideal for wine growing. The mistral from the north sometimes flogs the vines, but at the same time protects them from fungi and organic viticulture is taking place on an increasingly large scale. The best vineyards are located on southern slopes and are therefore better protected from the wind.

When you think of Provence, you think of the immensely popular pale pink rosé. This type of rosé is made by soaking the blue grapes for a short time until the juice has acquired the desired light pink color. They are then quickly but carefully pressed and the juice is further fermented at a low temperature to retain the fresh fruit aromas.

By far the largest part of the total wine production in Provence is rosé and a large amount is consumed locally. Those fresh, fruity wines are of course perfectly suited to the sunny climate and to the Provencal cuisine with dishes such as salad niçoise and soupe au pistou. But also in our country, no summer passes by without the patio tables or picnic blankets being filled with glasses and bottles of light pink rosé from Provence. It is therefore not surprising that this style has now spread to other wine regions. Worldwide, deep-colored, powerful rosés are increasingly making way for more subtle varieties, of course with the example of Provence as an example.

In addition to rosé, beautiful red and white wines are also made. Red is originally made from grenache, cinsault, tibouren and of course mourvèdre (think of Bandol), but increasingly syrah and cabernet sauvignon are part of a blend and the fruit in red wines is also emphasized. A small percentage of white is made from a variety of grapes. Vermentino, locally called rolle, is one of them and produces fresh, characterful wines. Grand Cru wines have an extensive range of Provence wines from all well-known houses. Ott, Minuty, MIP, Miraval and Tempol's natural Bandol wines.

What about the subregions in Provence?

Provence is divided into several subregions, each with its own distinct characteristics and wine-producing traditions. The primary subregions within Provence include:

Côtes de Provence:

Côtes de Provence is the largest and most well-known appellation within the Provence wine region, covering a vast area that includes a variety of terroirs. It is known for producing a significant proportion of the region's wines, including reds, whites, and, most notably, rosés.

The grape varieties used in Côtes de Provence wines include Grenache, Cinsault, Mourvèdre, Syrah, Carignan, Rolle, Ugni Blanc, and others.

The subregion's terroir is diverse, with a range of soils such as limestone, clay, gravel, and sand. The climate is typically Mediterranean.

Coteaux d'Aix-en-Provence:

Coteaux d'Aix-en-Provence is another significant appellation in Provence. It is known for its diverse landscapes and produces a range of wines, with a focus on both reds and rosés.

Similar to Côtes de Provence, the grape varieties in Coteaux d'Aix-en-Provence include Grenache, Syrah, Cinsault, Mourvèdre, and others.

The terroir in this subregion varies, featuring soils such as limestone, clay, and gravel. The climate is Mediterranean, contributing to the quality of the wines.

Coteaux Varois en Provence:

Coteaux Varois en Provence is a smaller appellation compared to Côtes de Provence and Coteaux d'Aix-en-Provence. It is situated in the eastern part of Provence and is known for producing red, white, and rosé wines.

The grape varieties used in this subregion are similar to those in other parts of Provence, including Grenache, Cinsault, Syrah, and others.

The terroir features a mix of soils, including limestone and clay. The climate is Mediterranean, contributing to the ripening of the grapes.

These subregions, along with other smaller appellations, contribute to the overall diversity and richness of the wines produced in Provence. While rosé wines are a highlight, each subregion also has its own expression of red and white wines, showcasing the unique characteristics of the local terroir and grape varieties.

Provence is one of the oldest wine-growing regions in France. Around 600 BC, Greek settlers founded Massalia (Marseille), Nike (Nice), Antipolis (Antibes) and Athénopolis (Saint-Tropez), and established the first vineyards there. Subsequently, the Romans expanded wine growing on a large scale. They also gave the area the name Provincia Romana, later Provence, because they considered the area a province of their great empire.

More information about Provence

The wine region of Provence stretches from Nice in the east to Arles in the west. The south is bounded by the Mediterranean Sea, the northeast borders the Southern Rhône. The climate is one of the driest, warmest and sunniest in France and ideal for wine growing. The mistral from the north sometimes flogs the vines, but at the same time protects them from fungi and organic viticulture is taking place on an increasingly large scale. The best vineyards are located on southern slopes and are therefore better protected from the wind.

When you think of Provence, you think of the immensely popular pale pink rosé. This type of rosé is made by soaking the blue grapes for a short time until the juice has acquired the desired light pink color. They are then quickly but carefully pressed and the juice is further fermented at a low temperature to retain the fresh fruit aromas.

By far the largest part of the total wine production in Provence is rosé and a large amount is consumed locally. Those fresh, fruity wines are of course perfectly suited to the sunny climate and to the Provencal cuisine with dishes such as salad niçoise and soupe au pistou. But also in our country, no summer passes by without the patio tables or picnic blankets being filled with glasses and bottles of light pink rosé from Provence. It is therefore not surprising that this style has now spread to other wine regions. Worldwide, deep-colored, powerful rosés are increasingly making way for more subtle varieties, of course with the example of Provence as an example.

In addition to rosé, beautiful red and white wines are also made. Red is originally made from grenache, cinsault, tibouren and of course mourvèdre (think of Bandol), but increasingly syrah and cabernet sauvignon are part of a blend and the fruit in red wines is also emphasized. A small percentage of white is made from a variety of grapes. Vermentino, locally called rolle, is one of them and produces fresh, characterful wines. Grand Cru wines have an extensive range of Provence wines from all well-known houses. Ott, Minuty, MIP, Miraval and Tempol's natural Bandol wines.

What about the subregions in Provence?

Provence is divided into several subregions, each with its own distinct characteristics and wine-producing traditions. The primary subregions within Provence include:

Côtes de Provence:

Côtes de Provence is the largest and most well-known appellation within the Provence wine region, covering a vast area that includes a variety of terroirs. It is known for producing a significant proportion of the region's wines, including reds, whites, and, most notably, rosés.

The grape varieties used in Côtes de Provence wines include Grenache, Cinsault, Mourvèdre, Syrah, Carignan, Rolle, Ugni Blanc, and others.

The subregion's terroir is diverse, with a range of soils such as limestone, clay, gravel, and sand. The climate is typically Mediterranean.

Coteaux d'Aix-en-Provence:

Coteaux d'Aix-en-Provence is another significant appellation in Provence. It is known for its diverse landscapes and produces a range of wines, with a focus on both reds and rosés.

Similar to Côtes de Provence, the grape varieties in Coteaux d'Aix-en-Provence include Grenache, Syrah, Cinsault, Mourvèdre, and others.

The terroir in this subregion varies, featuring soils such as limestone, clay, and gravel. The climate is Mediterranean, contributing to the quality of the wines.

Coteaux Varois en Provence:

Coteaux Varois en Provence is a smaller appellation compared to Côtes de Provence and Coteaux d'Aix-en-Provence. It is situated in the eastern part of Provence and is known for producing red, white, and rosé wines.

The grape varieties used in this subregion are similar to those in other parts of Provence, including Grenache, Cinsault, Syrah, and others.

The terroir features a mix of soils, including limestone and clay. The climate is Mediterranean, contributing to the ripening of the grapes.

These subregions, along with other smaller appellations, contribute to the overall diversity and richness of the wines produced in Provence. While rosé wines are a highlight, each subregion also has its own expression of red and white wines, showcasing the unique characteristics of the local terroir and grape varieties.

Cinsault is a blue grape variety that is widely planted in wine regions around the Mediterranean Sea. The variety is also known as cinsaut, black prince or ottavianello, depending on the region where it is grown. This grape is believed to have originated in the Languedoc-Roussillon region, Provence, and Rhône region of France, but it is now grown in several countries, including South Africa, Australia, and Lebanon. The cinsault grape thrives in warm, dry climates and grows well in soils of sand and pebbles. It is an early ripening grape, which means that it is often one of the first to be harvested, usually in August. It is also an easy-to-grow grape variety and requires little maintenance, making it a popular choice among winemakers in the Mediterranean.

What does Cinsault wine taste like?

The Cinsault grape is not often used only in wines. Usually, the wine is combined with other grape varieties to make delicious dry rosé. The taste of rosé with the Cinault grape is a bouquet of interesting, beautiful flavors. For example, the grape gives the wines a typical taste of almond, raspberry and a somewhat nutty taste. 

Mourvèdre is a grape variety of Catalan origin, which is called mataro in Catalan, but is best known by the name monastrell. This grape is distinguished by its high-quality tannins that give red wine a long life. It needs heat and humidity and is only convincing at an alcohol content of at least 12%. Young wine has a modest aroma, but the wine can acquire a so-called "admiring complexity" as it matures.

What does wine from the Mourvedre grape taste like?

Mourvedre grapes produce intensely fruity, fleshy, earthy, high-alcoholic, balanced wines with aromas of blackcurrant, blackberry, leather and spices. The wines also have beautiful, full-bodied tannins.