Château du Seuil Rosé 2025 Jeroboam (Double Magnum)
Original price
€86.85
-
Original price
€86.85
Original price
€86.85
€86.85
€86.85
-
€86.85
Current price
€86.85
Availability:
Only 3 left!
Château du Seuil Rosé – a refined, dry rosé with delicate red berry notes, floral elegance, and a crisp, refreshing finish.
🧠 Tasting profile
Appearance Pale salmon-pink, very typical of high-quality Provence rosé
Nose (aroma)
- Fresh red berries: strawberry, raspberry
- Citrus lift: grapefruit, lime zest
- Subtle floral and spicy hints (light pepper)
Palate
- Dry, light-bodied, and crisp
- Juicy red fruit core (strawberry/raspberry)
- Bright acidity with a clean, mineral edge
- Slight saline freshness (typical of Provence terroir)
Finish
- Clean, refreshing, medium length
- Citrus + red fruit persistence, very drinkable
Structure summary
Body: light
Acidity: medium+ (key driver)
Alcohol: ~13%
Style: elegant, fresh, gastronomic Provence rosé
🍽️ Food pairing
Seafood & fish
- Grilled sea bass, dorade
- Shrimp, langoustines, or seafood salad
- Shellfish (mussels, clams)
Light Mediterranean cuisine
- Niçoise salad
- Tomato-based dishes with olive oil
- Grilled vegetables (courgette, aubergine, peppers)
Charcuterie & light meats
- Prosciutto, jambon cru
- Cold roast chicken or turkey
- Pork dishes with herbs
Also works well
- Sushi / sashimi (especially salmon or tuna)
- Goat cheese or fresh cheeses
Aperitif on its own (very typical use case)
📍 Origin & classification
- Appellation: Coteaux d’Aix-en-Provence AOP
- Region: Provence, south of France
- Estate: Château du Seuil
- Style: Dry rosé (Provence typicity)
- Serve at 8–10 °C
- Best enjoyed young (2026–2027) for maximum freshness
- 3l DOUBLE MAGNUM
🍇 Grape composition
- Grenache — primary structure & red fruit
-
Cinsault — finesse, aromatic
🌍 Terroir & viticulture
- Altitude: ~300–500 m (high-elevation Provence site)
- Soils: Clay–limestone, Chalk with gravel / stones
- Climate: Mediterranean with strong Mistral wind influence - Significant diurnal variation (warm days / cool nights)
Technical impact:
- Preserves high natural acidity
- Enhances phenolic precision and aromatic lift
- Contributes to saline/mineral profile
🧪 Vinification (winemaking protocol)
- Harvest: Typically early morning to preserve freshness
- Pressing: Direct / gentle pressing of whole berries
- Fermentation: Low-temperature fermentation - Stainless steel tanks (inert, reductive environment)
- Extraction: Minimal skin contact → pale color, low phenolics
- Aging: Short élevage in tank (no significant oak influence in style expression)
- Objective: preserve primary fruit esters, limit oxidation, maintain clarity and freshness
⚖️ Analytical / structural profile
- Residual sugar: Dry (≈ <2–3 g/L, typical for Provence rosé)
- Acidity: Medium+ (naturally retained via altitude & climate)
- pH : ~3.2–3.4 (typical range for this style)
- Phenolics: Low (due to direct press)
- Color intensity: Very pale (Provence standard)
🧭 Style classification (technical)
- Winemaking style: Reductive, stainless steel, early-release
- Market positioning: “gastronomic Provence rosé” (not just aperitif)
- Aromatic profile drivers: Ester-driven (strawberry, citrus) - Minor thiol/citrus lift
- Texture: Linear, acid-driven rather than glycerol-rich