“By Ott” is a new wine from Domaine Ott. The rosé is composed of Grenache (60-70%), Cinsault (20-30%), Syrah (6-10%) and Mourvèdre (about 4%), which mainly come from two of Domaines Ott’s properties in the Côtes de Provence: Château Mireille and Château de Selle. It is vinified by Domaine Ott’s experienced team in Château de Selle’s new cellars.
After total de-stemming and a gentle mashing, the grapes are allowed to lie in a tank overnight, before the skin (which gives the color) and the seeds are pressed off. The process takes place separately, as the harvest time varies by grape variety. The fermentation is started in steel tanks and the jointing is done after the end of fermentation. Here, the priority is the harmony between freshness and complexity.
Rosé “By Ott” has the classic, glossy red-orange color of Côtes de Provence wines. In the fragrance you will find nuances of white peaches, apricots, passion fruit and mangoes. The taste is crisp and delicious with some of the same fruit notes as in the scent, but also exotic notes of citrus and mild spices (cinnamon and cardamom). It ends very harmoniously and elegantly, just to enjoy. Try it on the cold table, preferably with fish or shellfish, with poultry, white meat or with Provencal and exotic dishes.
Ott is first and foremost the name of the family that founded the most prestigious winery in Provence – Domaines Ott, and not least those who know French will probably notice that “Domaines” here is written with an “s” at the end and thus indicates plural. Domaines Ott thus consists of three different, independent properties: Château Romassan in AOP Bandol and Château de Selle and Clos Mireille in AOP Côtes de Provence.
Back in 1896, the young agronomist Marcel Ott from Alsace embarked on a tour of France’s wine regions, where he trained in wine production. The journey finally ended in Provence, and in 1912 he found an estate, Château de Selle near Draguignan, which really inspired him and which he subsequently acquired. In 1930 he bought Clos Mireille at Brégançon and finally in 1956 Château Romassan in Bandol was added to the family’s portfolio of distinguished properties.
From the start, Marcel Ott had a single-minded ambition to create the best Provence wines from noble grape varieties, and he was in many ways a true pioneer in the area, which i.a. also meant that only organic fertilizers should be used in the vineyards and that the wines should be fermented with the grapes’ own natural yeast cells.
In 2004, Champagne Louis Roederer took over the majority of Domaines Ott – partly to secure the winery’s long-term future, partly to maintain its position as the most prestigious producer in Provence. However, the Ott family is still at the forefront in relation to the day-to-day management, currently represented by Jean-François Ott, who is the 4th generation in Domaines Ott.
