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Clay-limestone soils.
The vineyards are farmed organically, with some biodynamic practices- no use of pesticides or herbicides. They follow the lunar calendar and plow by horse. The decision to label lutte raisonnee is one of caution should it be necessary due to unforeseen climatic circumstances. The Bandol Rouge is sourced from the few acres of 60-year-old vines that immediately surround the estates.
The grapes are hand harvested at the end of September. Native yeast to start fermentation. Skin contact for three weeks before being transferred into large foudres for 18 months. Once in the cellar, the grapes are processed at low temperatures. Pressing via pneumatic press, then static settling for 12 hours. Remontage is used to achieve the structure and finesse in the wine. The total amount of SO2 between 85 to 100 mg/liter (85 ppm to 100 ppm) which would be acceptable under the Demeter label should they be certified.
La Bastide de la Ciselette, seated on a hill in the heart of the Bandol appellation, dominates its vineyard. It is with the Vintage 2010 that the adventure began and that Robert De Salvo, winemaker harvesting, realized his dream of child. La Bastide de la Ciselette operates 15 hectares with an essential production of Bandol and a smaller volume of Vin de Pays du Var. The Bandol Rosé represents the majority production. The Red Bandol, produced in small quantities, is the result of a careful selection of parcels and a refined choice of grapes to offer a complex, elegant, fruity and silky wine.
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