- New
- 75CL

Garrus is now considered one of the best Rosé in the world. From the most beautiful plots of Château d´Esclans, whose vines are over 80 years old, this extraordinary wine will take you into a new dimension of Rosé de Provence. Harvests only from sunrise until midday, grapes sorted three times manually and electronically. De-stemming and light crushing at 7-8 ° C to prevent oxidation. Mixture of free-run juice and first press juice. No maceration. Alcoholic fermentation in new and 2nd year demi-muids (600L).
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Château d’Esclans is a renowned wine estate located in Taradeau, in the Var region of the Côtes de Provence appellation, France. Founded in 2006 by Sacha Lichine, the château is famous for its refined and elegant rosés, representing the best of the Provençal terroir.
Château d’Esclans wines are distinguished by their finesse, complexity, and freshness. The estate primarily produces rosés from Grenache, Cinsault, Syrah, and Rolle grapes, offering aromas of fresh red fruits, peach, white flowers, and citrus. On the palate, these rosés reveal a velvety texture and a beautiful acidity, with a long, mineral finish. The rosé “Whispering Angel”, for example, is particularly appreciated for its delicacy, balance, and subtle aromatic profile.
Château d’Esclans employs a modern approach to viticulture and winemaking, blending innovative techniques with a keen attention to local traditions. Each bottle of Château d’Esclans reflects the excellence of the Provençal terroir, providing an elegant and memorable tasting experience.
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...
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