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It was Marcel OTT, an agricultural engineer, who from 1896 onwards acquired the Domaines which he designated as Domaines of OTT. With a resolute passion, he undertakes to replant in noble grape varieties to revive these great Provence wines worthy of a thousand-year-old tradition.
Each Domaine Ott is cultivated with full respect for nature. Care is given to the land without chemical treatment or intensive production.
Over-aged vines are replaced to provide consistent quality for the wines of both Domaines. Over the years, each has been patiently reshaped to create the best growing conditions, espaliered and terraced. This regularity allows for natural drainage without runoff to pRéserver the soil and its character. The organic fertilizers are natural, and the vines are trained on wires. Fermentation of the juice starts in vats and maturation is accomplished in oak barrels. The Domaines are today among the most famous, most demanding and best preserved of Provence.
This is the signature of a great Maître de Chai who knows how to chisel out the flavors and fragrances of the Provence vines.
This is a blended wine from the best terroirs where Clos Mireille, Château Romassan and Château de Selle are planted.
Each brings salinity with the schist of Clos Mireille's soils, subtle fire-stone scents from the limestone soils of Château de Selle, light citrus and white flower scents from the calcareous sandstone soils of Château Romassan.
It is the fourth generation of the Ott children, holders of a heritage of know-how forged over time in Provence wines who have been able, like a Master painting, to paint this richly faceted and innumerable wine in successive strokes.
This is a wine from France, a happy marriage of Côtes de Provence and Bandol, made from 80% Grenache and Mourvèdre grapes.
On the nose and palate: white-fleshed fruits like nectarine or vine peach mingled harmoniously with presences of salinity brought by the southerly wind and Mediterranean sun.
Long on the palate, with hints of citrus fruits such as Menton lemon or Crete apricot.
This is a seductive wine with oysters from the Etang de Thau, stuffed prawns, tellines, a tian or scallops on a bed of leeks perfumed with Noilly.
Or even better, with a line-caught sea bass grilled a la plancha or a monkfish bourride a la Sétoise. Ample and festive with a fresh fruit salad of kiwis, wild strawberries, raspberries, apricots and white vine peaches.
The perfect accompaniment to an aperitif
