2025 Domaine Tempier Bandol Rosé, Provence, France Basil Hayden fermented with native yeast and

fermented with native yeast and raised in a mix of fiberglass eggs and amphora

Here the soils are geologically very similar to those in the nearby Alps

Cold maceration is used

Distilled from 100% lightly peated barley in copper pot stills

The wines sees 12 months of élevage and about 20% of the barrels are new

2025 Domaine Tempier Bandol Rosé, Provence, France Basil Hayden fermented with native yeast andMourvdre (~ 50%) with Grenache and Cinsault Average age of the vines: 20 years Pellicular maceration or direct pressing, then the juice is allowed to settle at a low temperature. Fermentation in stainless steel or concrete vats. 6 8 months before being bottled.