The Cellar and the Winemaking
In the cellar we have given ourselves the best possible tools with which to make quality wine. We have invested in a new press, new stainless steel cuves and a new pump. We have installed air conditioning in all parts of the winemaking and storage process which is important in the hotter Provencal climate. We have complete control over a critical element of wine making and storage – temperature!
We consider it an essential starting point and if a winemaker doesn’t have it, then he is not part of the same race in which Pontet Bagatelle is running. However, it is the savoir faire of wine making that is the critical element. In that regard we benefit enormously from the experienced hand of our oenologue, Bernadette Tourrel. Bernadette has been the oenologue at Pontet Bagatelle for the last 16 years and her guiding hand is evident in the history of quality production.
We have explained below how we make our Rosé to allow for an understanding of the care that is taken. In a recent magazine article Chris Mercer explained that “a high quality
Rosé can be hard to achieve due to the more intricate production process, which often involves winemakers getting up at all hours to check progress.” This is actually true and we do check the temperature of our Rosé during fermentation a few times each night. It is much like having a new baby in the house – a lot of tender loving care is needed!
We give the same care and attention to the making of our red wines but the process is different. There is however, no difference in the desire for quality rather than quantity and hand picking and selection will remain a critical element for the production of our wines.
"A most sensational pale pink (almost peach) rosé from Aix en Provence. It is a medium bodied rosé with wonderful fruit flavours. This gold medal winning wine looks as good as it tastes, very beautiful, and is the best rosé we have tasted from the South of France". - Fromvineyardsdirect - one of our distributors in the UK
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