Creating fine wine in Provence
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Creating fine wine in Provence



AOP Côtes de Provence Red

Tasting note
Ruby with hints of violet.
Ripe red and black fruits (blackberry, blackcurrant, red currant) plus warm spice (cinnamon) and Mediterranean scrubland herbs (rosemary).
Supple and fruity, well-balanced, with a pinch of Sichuan pepper on the finish.
How to serve
With its subtle hint of oak, this red Côtes de Provence is a very convivial wine and the perfect partner for a leg of lamb or meat barbecued with herbes de Provence. A smooth, easy-drinking, fruity red blend of Grenache, Syrah and Carignan, it has a touch of Sichuan pepper.
Serve at 15-17°C.
Drinking window: five years.
Technical sheet
Grape varieties
Grenache (55%), Syrah (40%) and Carignan (5%).
Deep layers of limestone and sandstone-clay plus ancient alluvial soil with small stones: ideal for fine wine making.
Selected plots of older vines (average age 35 years) with lower yields. Hand-harvested at optimum maturity when the fruit is perfectly ripe.
1. Each variety is vinified separately.
2. Approximately three weeks in tank with regular pumping over to enhance extraction.
3. Malolactic fermentation takes place.
4. The wine is aged prior to blending.
Part of the wine in this blend is aged on lees for 12 months in one-vintage Bordeaux barrels.