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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 a Château located in the heart of the Bandol appellation d'origine contrôlée, traces of which can be traced back to the 18th century.
The Domaine is located in the west of the Var department.
The grape varieties are mainly Mourvèdre, followed by Grenache, Cinsault, and Syrah. The vineyard covers 74 ha and the vines draw their characteristics from a soil made up of limestone, sandstone and marl, fed by gravel.
La robe is pale pink with golden and orange reflections.
The nose's first attack offers fragrances of white flowers, such as hawthorn, followed by notes of citrus perfumes like lychee or vine peach.
On the palate: notes of Florida pink grapefruit and fleshy fruits like vine nectarine. The finish reveals a slight hint of salinity intimately linked to a very nice minerality.
This is a festive wine around a barbecue of grilled prawns, praires and grilled cockles.
Will go very well with oysters from the Etang de Thau or Marennes-Oléron.
Perfect on fish grilled a la plancha, such as sea bass or mullet.
Also great on summer fruit salads of white peaches, nectarines, burlat cherries and kiwis with apricot slices.
