Clos Mireille is a very old property which was acquired by Marcel Ott in the 1930s, captivated by the exceptional location facing the Mediterranean Sea and this atypical terroir. This Rosé Cuvée is totally unique, full of power, a reflection of the schistous soils and saline soil of the Clos Mireille vineyard.

Esclans Rock Angel is a complex and structured wine. Its richness and density will seduce lovers of Rosé with minerality.

Whispering Angel is the benchmark for rosés from Provence in the world. To the eye, her dress is clear and pleasant. With great aromatic intensity, the nose is clean and precise. On the palate, this wine is dry, with a supple finish. Very accessible and pleasant with a wide variety of dishes.

Clos Saint-Vincent is an exceptional Rosé from a single plot bearing the same name and located in the heart of Saint-Tropez. It is the rarest Cuvée of Château Saint-Maur because only 600 Magnums are produced each year and all are numbered. Presented in a luxurious black and gold box, this divine nectar, enclosed in a black bottle, is a magical experience.

A rosé with a high proportion of Chardonnays that offers freshness and integrity, complemented by Pinot Noirs vinified in white and red. The red wines from different Champagne crus are produced and blended in search of a crunchy fruitiness and finesse.

Grande Réserve is an intense Champagne full of character with a blend of 70% Pinot Noir and 30% Chardonnay from Premier Cru vines in the village of Rilly-la-Montagne. The wines spend 10 months aging in oak barrels to bring power and complexity.

Château de Selle is the historic domain of Domaines Ott because it was Marcel Ott's first acquisition in 1912. This Cuvée Rosé reflects a subtle balance between complexity and finesse thanks to a demanding vinification method focused on the heart of the grain. A wine of great tension brought by a limestone vineyard, arid land and extraordinary sunshine.

Château d'Esclans Rosé 2023 is an exceptional Rosé produced by Sacha Lichine : Harvesting at sunrise to noon. Grapes are sorted by optical eye electronically and manually three times. Destemming and slight crushing at 7-8°C to avoid oxydation. Free run juice and first slight pressing. No maceration. Both free run juice and pressed juice partially vinified in demi-muids...