La Bastide Blanche : Bandol 2025

Characteristics and Tasting Tips for the Bandol 2025 Rosé from La Bastide Blanche

Tasting

Colour
The colour reveals an elegant salmon hue, enhanced by subtle pomelo nuances.

Nose
The aromatic bouquet is complex, blending notes of citrus and citron with spicy touches of Sichuan pepper, crowned by a delicate floral hint reminiscent of peony.

Palate
Full-bodied and remarkably balanced, the palate is underpinned by tannins that are both distinct and delicate. The finish stretches out elegantly with delicately spiced notes.

Food and wine pairings

This gastronomic rosé is a wonderful match for grilled sea fish such as sea bream or sea bass, as well as shellfish. It also pairs perfectly with bouillabaisse, white meats such as roast chicken with herbes de Provence, grilled vegetables, or goat's cheeses.

The authentic expression of a great Bandol terroir

The estate

Located in the south-east of France, La Bastide Blanche was founded in 1972 by Baptistin Bronzo and his sons. This Provençal estate quickly established itself as an essential reference thanks to its constant pursuit of excellence. Today, the estate is run by Nicolas and Julien Bronzo, who passionately carry on the family legacy. With a vineyard of around 45 hectares, the estate stands out for its deep commitment to the environment, illustrated by its biodynamic farming certification, which allows it to reveal the full complexity of its terroirs.

The vineyard

The grapes for this Bandol wine come from the estate's finest plots, set on clay-limestone soils scattered with gravel that ensure optimal natural drainage. Located at the foot of the Sainte-Baume mountain range and just a few kilometres from the Mediterranean Sea, the vines, with an average age of 30 to 38 years, benefit from a refreshing microclimate. The vineyard is farmed without irrigation, in strict accordance with the principles of organic and biodynamic farming, with green harvesting carried out to naturally limit yields.

Vinification and ageing

The creation of this Bandol 2025 begins with hand harvesting followed by two rigorous sortings. The berries undergo direct pressing. The Cinsault and Grenache benefit from skin maceration, while the Mourvèdre undergoes a complete malolactic fermentation with indigenous yeasts. Work in the cellar is carried out by gravity. Finally, ageing takes place in inert tanks for a period of four to ten months, thereby preserving the purity of the aromas.

Grape varieties

This wine is made from a blend of Mourvèdre (69%), Cinsault (26%) and Grenache (5%).