The vineyard of Château Sainte-Roseline provides an exceptional terroir for Provence: the clay-limestone soils and the underground spring allow the controlled nutrition of the vine necessary to produce great wines. In 1955, it received the “Cru Classé” designation. Today, the “AOP Cru Classé Côtes-de-Provence” vineyard extends over 110 hectares and grows 11 grape varieties, thus allowing the production of rosé, white and red wines on our Sainte- Roseline vineyard.

WINEMAKING PROCESS : Double sorting of the harvest, followed by gravity-fed vatting. Before alcoholic fermentation, the grapes are cold macerated to bring out their fruitiness. Maturing temperatures are then strictly controlled and kept at 28 to 30°C. 30 days vatting with moderate cap-punching gives the structure and suppleness of a great keeping wine. Following the alcoholic fermentation phase, the wine goes through malolactic fermentation. The wine is then kept in tuns or barrels for 12 months. The blend of varietals gives this wine its characteristic harmony.