This domaine has been doing what it does best now for over 200 years – which is to make great rosé. Current chief, Bernard Maurel, is the 7th generation of his family to live at the Chateau and makes typically Provencal wines: pale and refreshing with cool, subtle red fruit flavours. Bernard’s other job is running a private bank based in Marseille – a not entirely unprofitable venture that ensures d’Astros does not lack for investment when improvements are required in the cellars or vineyards.
The vinification of Chateau D'Astros is entrusted to Laure Ambroise-Habasque, a reputed agronomist and oenologist. She is adept at traditional low-temperature vinification.
Vinification takes place in tanks at a maximum temperature of 16°. After fermentation, which lasts between fifteen days and three weeks, the wine is drawn off and sulphur is added. The wine then begins its ageing process in vats or barrels for three to twelve months depending on the vintage. Then comes assemblage or blending, to marry the finest expressions of the vintage, followed by bottling.
This delicate rosé has an intense nose of grapefruit and other exotic fruits. It is fruity, well balanced and generous with lots of citrus fruit flavours.