Le Club

Château Salettes

Sheltered by the massif of Sainte Baume to the North culminating at 1,147 meters, the Bandol vineyard descends in terraces towards the sea in a magnificent amphitheater of wooded hills. 

Covering an area of 1,480 ha, the Appellation’s terroir is concentrated over 8 villages in the department of Var, the most meridional part of Provence.

Château Sallettes is located in the village of La Cadière d’Azur in the heart of the appellation and is named after the place where

 

 

the salt was stored in the Middle Age. 

Château Salettes is one of the oldest estate of the Bandol appellation. The 40-hectare vineyard belongs to the same family since 1604

Generations of winemakers have taken care of this stony terroir offering the Mourvèdre variety the ideal conditions for expressing its character giving the Bandol appellation its unique nobility.

The wines

  • Acclaimed as one of the 2 best rosés of the world in 2015 by Decanter magazine.

    Served cool but not too cold with seafood such as rock fish, urchins, shellfish, but also white meats our poultry...

    Salettes Rosé is obtained by direct pressing of the grapes and maceration in the press. A hint of Mourvèdre juice is added to the final blend. After mud clearing at low temperature, malolactic fermentation is made in thermo-regulated tanks and is stopped to maintain a perfect balance of acidity. No filtration is done.

    The wine is not filtered and aged 6 months in tanks before bottling at the Château.

    Varietal

    40% Mourvèdre, 30% Cinsault, 25% Grenache, 5% Syrah

    Soils

    Clay limestone.

    Robe

    Pale rose robe with delicate salmon reflections.

    Nose

    The nose is elegant with red fruits aromas and a fresh touch of fruits (peach, apricot, grapefruit…).

    Palate

    The mouth is well balanced, fruity and yet fresh and elegant with a long finish.

    Serve

    T° 10-12°C

    Potential aging

    3-5 years

    Yields

    40 hl/ha

    Alcohol

    13,5°

     

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  •  

    Served young with juicy grilled meats or after 5 to 10 years aging with deer and game meat.

    After grapes de-stemming, fermentation is made in thermo- regulated tanks. No yeast is added. 

    After 4 weeks of maceration and aging, malolactic fermentation is made in tanks and then followed by 19 months aging period in wood cask. The wine is not filtered.

    Bottling is made at the Château.

    Varietal

    85% Mourvèdre, 10% Grenache, 5% Cinsault

    Soils

    Clay-calcareous, sand stone and marl.

    Robe

    Deep dark garnet red robe.

    Nose

    The nose develops black fruits aromas, seasoned with spicy and fume touches.

    Palate

    The wine presents a straightforward mouth, whereas tannins are still present and well integrated.

    Serve

    T°18°C

    Potential aging

    10-15 years

    Yields

    28 hl/ha – 40 years old vineyard

    Alcohol

    14°

     

     

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  •  

    Served young with juicy grilled meats or after 5 to 10 years aging with deer and game meat.

    The plot is named after the ancient penal colony of «Cayenne» in French Guyana. A tribute the men who 40 years ago spent days working under the sun to clean up the very stony land and plant Mourvèdre creating this amazing terroir.

     After a pressing of whole grapes, fermentation is made in wood tanks. Wine making is ensured after extracting colour and delicate tannins from the skin. No yeast is added.

    After 4 weeks of maceration and aging, malolactic fermentation began and then followed by 19 months aging period in wood tanks. The wine is not filtered.

    Bottling is made at the Château. The wine is finaly aged 9 months in bottle.

    Varietal

    95% Mourvèdre, 5% Grenache

    Soils

    Clay-calcareous, sand stone, marl with blue clay below the first clay level, typical of Cayenne terroir and ideal for water retention.

    Robe

    Deep dark garnet red robe.

    Nose

    The nose develops black fruits aromas, with spicy and smoky hints.

    Palate

    The mouth is straightforward with tannins. The final is mineral with olive notes.

    Serve

    T°18°C

    Potential aging

    15-20 years

    Yields

    40 hl/ha

    Alcohol

    15°

     

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  • Perfect pairing with all kinds of fish, amazing with abalones or scallops “à la Provençale”.

    This white Bandol is obtained by direct pressing after a short maceration of the grapes in the press. The malolactic fermentation is made in thermo-regulated tanks during two weeks and is stopped to maintain a perfect balance of acidity.

    The wine is not filtered and aged 6 months in tanks before bottling at the Château.

    Varietal

    94% Clairette Pointue, 6% Vermentino

    Soils

    Clay-calcareous.

    Robe

    Fresh robe with golden glints.

    Nose

    Elegant and complex, the nose develops aromas of white fruits (pear), mango and lemon and white flowers aromas (Jasmine).

    Palate

    The mouth is very elegant with perfect balance between acidity and fat offering a long spicy and fruity final.

    Serve

    T°10-12°C

    Potential aging

    5-8 years

    Yields

    35 hl/ha

    Alcohol

    12,5°

     

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  • Verdarail Red

    IGP Mont Caume

    Verdarail Red

    Serve with red meat and delicatessen. 

    After grapes de-stemming, fermentation is made in thermo- regulated tanks. No yeast is added.

    After 3 weeks, the blending is done and malolactic fermentation is achieved in cask and aged 4 months in wood cask. The wine is not filtered. 

    The wine is not filtered and is bottled at the Château.

    Varietal

    100% Carignan 

    Soils

    Deep clay, limestone subsoil.

    Robe

    Deep dark garnet red robe.

    Nose

    The nose  offers a spicy bouquet and expressive red and black fruits. 

    Palate

    The mouth is round and generous with notes of black fruits. The tannins are delicate offering a peppermint finish.

    Serve

    T°16-18°C

    Potential aging

    5-10 years

    Yields

    N/A hl/ha

    Alcohol

    13,5°

     

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  • Verdarail Rosé

    IGP Mont Caume

    Verdarail Rosé

    Serve cool but not too cold this wine is as a pleasant accompaniment for any type of meal during summertime or warm weather.

    This delicate rosé is obtained through direct pressing. Fermentation is carried out in thermo-regulated vats.  After mud clearing at low temperature the malolactic fermentation  is stopped to maintain a perfect balance of acidity.

    Tartaric precipitation are naturally obtained.  

    The wine is not filtered and is bottled at the Château.

    Varietal

    45% Cinsault, 44% Grenache, 11% Mourvèdre 

    Soils

    Deep clay, limestone subsoil.

    Robe

    Pale robe, salmon pink colour. 

    Nose

    Fresh and flattering, this rosé is dominated by notes of red fruits and exotic fruits

    Palate

    Fresh in mouth, well balanced for nice ripening. 

    Serve

    T°10-12°C

    Potential aging

    3-5 years

    Yields

    N/A hl/ha

    Alcohol

    13°

     

    Download the technical sheet
    see product details