Chateau La Galiniere Cuvee Le Cengle Cotes de Provence Rose Organic Estate 2016




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$16.95

Quick Overview

25% Cinsault, 35% Syrah, 35% Grenache, 5% Mourvedre.
Light pink with Salmon reflections. The nose has a great aromatic intensity with notes of currant, lime, strawberry and passion fruit. The palate is lively, fresh and delicate, with citrus aromas that stimulate the finish.
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Chateau La Galiniere Cuvee Le Cengle Cotes de Provence Rose Organic Estate 2016

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The History


Close to Aix, in the commune of Châteauneuf-le-red, the castle displays Galinière 16 hectares of vineyards at the foot of the plateauCengle. The field was acquired in 2006 by Vincent Sauvestrevintner, in Burgundy. Shifted since 1994 by a quality job, the field will retain the range of wines already established, while dramatically expanding the production of rosé. The ambition of Mr Sauvestre is to reach 35 or 40 ha, as the earthworks are they made to the plantingCinsault, Grenache and Syrah. A redevelopment of the area calls for building a new vault and updating of the aqueduct, built by monks300 years ago, to bring water to the castle. 


The Vineyard


The vines are, on average, 30 years of age and are situated at the foothills of the “Cengle” range of hills in the village of Chateauneuf- le-Rouge on the road from Aix to Italy. The soil consists mainly of Bauxite which gives the soil its beautiful red colour, together with clay and chalk. The grapes are handpicked in order to guarantee the quality of the fruit and the yields are not high. The grapes are gently pressed immediately on arriving at the winery to abstract the delicate colour from the skins


Tasting Notes


25% Cinsault, 35% Syrah, 35% Grenache, 5% Mourvedre. Light pink with Salmon reflections. The nose has a great aromatic intensity with notes of currant, lome, strawberry and passion fruit. The palate is lively, fresh and delicate, with citrus aromas that stimulate the finish.


Food Pairing


Tapenade, stuffed mushrooms, braised ham, lobster stew, grilled trout, grilled salmon, veal saute...


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