# Château de Roquefort "Petit Salé" (2023)

- **Producer:** Château de Roquefort
- **Colour:** white
- **Type:** still
- **Grapes:** Clairette, Ugni Blanc, Vermentino
- **Region:** Provence, France
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, peach, lemon, pear

## About this wine

Château de Roquefort is a historic estate located in the commune of Roquefort-la-Bédoule in Provence, just a few kilometers from the Mediterranean coast. The estate's history dates back to the Celtic-Greek and Roman eras, and it has been in the hands of passionate winemakers for generations. Recently acquired by Cédric and Violaine Menet, the estate continues its dedicated pursuit of biodynamic viticulture under the guidance of winemaker Margaux Gentile. Situated in a high-altitude natural amphitheater, the vineyards benefit from a unique microclimate that preserves freshness in a warm region. The estate is celebrated for its low-intervention philosophy and is a proud member of the prestigious Triple 'A' association, which honors farmers, artisans, and artists who produce terroir-driven wines without chemical inputs.

## Interesting facts

- The name 'Petit Salé' refers to the local nickname for Clairette, referencing tiny white dots on the grape skins and its briny flavor.
- The estate's vineyards are planted in a high-altitude natural amphitheater at 380 meters, protecting the grapes from intense Mediterranean heat.
- It is certified organic and biodynamic, and classified as a Triple 'A' wine, a designation reserved for low-intervention, artisan wines.

## Food pairing

The high acidity and distinct saline finish of this wine make it an exceptional partner for seafood and high-iodine dishes. The crispness cuts through light fats like olive oil and aioli, while the mineral undertones mirror the fresh, briny qualities of shellfish, creating a harmonious and refreshing dining experience.

## Wine making process

The winemaking process for Petit Salé focuses on preserving the vibrant freshness of the local Clairette, Ugni Blanc, and Vermentino grapes. Harvested by hand during the cool night hours to maintain optimal temperature, the grapes undergo rigorous sorting before a gentle pneumatic pressing. A cold skin-contact maceration at 5°C is performed to extract delicate aromatics. Fermentation occurs spontaneously with indigenous yeasts in neutral concrete vats and stainless steel tanks. To retain the wine's natural, snappy acidity, malolactic fermentation is strictly blocked. The wine is then aged on its fine lees for five to six months before natural cold stabilization and bottling with minimal sulfur additions.