Château Romanin : Romanin 2024

Characteristics and tasting advice for Romanin 2024

Tasting

Nose
The bouquet reveals a lovely aromatic complexity, offering delicate notes typical of its appellation.

Palate
The palate stands out for its characteristic freshness, supported by a fine acidity perfectly preserved during the harvest.

Food and wine pairings
This wine pairs ideally with Mediterranean dishes, such as grilled fish with herbs or vegetable-based preparations like ratatouille.

The elegance and freshness of a great rosé wine from Provence

The estate
Located in France, in the heart of Provence, the Château Romanin was founded in 1988. The estate spans 250 hectares, including 58 hectares of vineyards, and is distinguished by its spectacular underground cathedral cellar. A pioneer, the estate has applied the principles of biodynamics since its founding. Since March 2024, Carolyn and Stan Sheetz have been the current owners of the estate. They are committed to perpetuating the winemaking excellence and biodiversity preservation values that have made this historic site renowned.

The vineyard
The vines flourish on the northern slope of the Alpilles massif, benefiting from moderate sunshine and the beneficial action of the mistral, which keeps the foliage healthy. The terroir consists of a diversity of soils combining sands, limestone scree, and clay. Fully certified in biodynamics, the estate integrates large natural conservation areas and uses animal traction for soil work. This exceptional terroir gives rise to this wine in IGP Alpilles.

The vintage
The year 2024 began with abundant rainfall in winter and spring, followed by mild temperatures favoring early budburst. Despite a spring frost, the significant water reserves allowed the vines to withstand a particularly hot and dry summer. Rainfall in mid-August accompanied the end of ripening through to the harvest in early September. These climatic conditions proved ideal for preserving the acidity and freshness of the berries.

Winemaking and aging
As soon as they arrive at the winery, the grapes are placed in a cold room to protect their aromas. After gentle pneumatic pressing and cold settling, fermentation takes place in stainless steel tanks at controlled temperatures, without malolactic fermentation. The wine is then aged for five to six months on fine lees, with regular bâtonnage, in order to enrich its texture while preserving its liveliness.

Grape varieties
Grenache, cabernet sauvignon, counoise, syrah.