Chateau de Saint Martin is a beautiful estate of l00 ha. The domain's history is rich and strong. Romans took over the estate at the second century BC. They were in this way the first people to produce wines in Ch?teau de Saint Martin. Then, with the monks of Lerins, the domain became a wine priory. They built a wonderful underground cellar, still in use today. ln 1740, a French noble aristocrat family took the estate. Ever since, Ch?teau de Saint-Martin belongs to the same family. The domain is transferred from generation to generation, and mostly from mother to daughter. The only man who has ever managed Ch?teau de Saint-Martin is the Count de Rohan Chabot, who has worked a lot for the creation of the label « Cru Class? », in 1955. On the 30th of July, the Ministry of Agriculture confered by law the title of Crus Class?s to 23 Domains and Ch?teaux of the appellation. This label that was awarded by the National Institute of origin and quality, results from a rigorous expert assessment of terroir, climatology and geology. It was actually given as a recognition for their know-how and noble vine-stock selection as well as for their quality and particular identity... Nowadays, Mme de Barry, current owner of Ch?teau de Saint-Martin, narrates this rich history through her wines. It is indeed to pay tribute to her familly and especially to her grandfather, that she has created Maison Edme de Rohan Chabot that currently gathers together Chateau Saint-Martin, La Belle Collection and Liquoristerie de Provence.

Grape Varieties: Grenache - Tibouren - Syrah - Cinsault - Carignan Soil: Limestone Clay - Sandstone Viticulture: Nocturnal mechanical grape harvest Vinification: Skin contact for 6 hours and then pressing. Fermentation between 15 and 17? Wine Tasting: Bright peach colour. A ros? that marks the proven?al excellence. The nose has some notes of peony, white peach and nectarine. The second note is characterised by some notes of strawberries and violet. With a long finish on the mouth, this wine is well-balanced. The summer fruit and the plum are melting in the mouth in a soft texture. Advised with: Proven?al style sea bream, duck breast with cherry compote, grape-stuffed-quail.