Les Hauts de Seignol is a distinguished AOP Bandol Rosé from Provence, France. Crafted with Grenache noir, Mourvèdre, and Cinsault, it showcases a fruity nose with mango and kirsch red fruit aromas. Selected from the best plots of partner family estates, produced in strict compliance with Bandol PDO rules; Mediterranean climate with generous sunshine and limestone influence, aimed at a consistent “house style” from one vintage to another.
Appellation: Bandol
Region: Provence
Grape Varieties: Grenache noir 40%, Mourvèdre 40%, Cinsault 20%
Winemaking: Manual grape harvest at dawn, direct pressing, fermentation of free-run juice at low temperature.
Tasting Notes: Pale, bright rosé with bluish highlights; expressive, elegant, fruity nose (mango, kirsch/red-fruit notes); round, harmonious palate with a clean attack and lingering fruit.
Food Pairing: Ideal with bouillabaisse, grilled prawns with lemon-garlic, Niçoise salad, sushi/sashimi, or a goat-cheese tart with herbs.
Les Hauts de Seignol is a distinguished AOP Bandol Rosé from Provence, France. Crafted with Grenache noir, Mourvèdre, and Cinsault, it showcases a fruity nose with mango and kirsch red fruit aromas. Selected from the best plots of partner family estates, produced in strict compliance with Bandol PDO rules; Mediterranean climate with generous sunshine and limestone influence, aimed at a consistent “house style” from one vintage to another.
Appellation: Bandol
Region: Provence
Grape Varieties: Grenache noir 40%, Mourvèdre 40%, Cinsault 20%
Winemaking: Manual grape harvest at dawn, direct pressing, fermentation of free-run juice at low temperature.
Tasting Notes: Pale, bright rosé with bluish highlights; expressive, elegant, fruity nose (mango, kirsch/red-fruit notes); round, harmonious palate with a clean attack and lingering fruit.
Food Pairing: Ideal with bouillabaisse, grilled prawns with lemon-garlic, Niçoise salad, sushi/sashimi, or a goat-cheese tart with herbs.
