Creating fine wine in Provence
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Creating fine wine in Provence



AOP Côtes de Provence Red

Tasting note
Pronounced ruby red tinged with violet.
A highly expressive bouquet of luscious fruit with delicate floral notes (violets) as well as ripe fruit (blackberry, blueberry, Burlat cherry) and warm spice.
Well-balanced with fine, velvety tannins bringing fullness. Intense black fruit with vanilla, thyme, nutmeg. The finish is long and mouth-filling with a touch of freshness. A smooth yet powerful Côtes de Provence wine with good structure.
How to serve
A food-friendly wine, full-bodied and well-balanced with a light touch of oak. Pair it with main courses cooked in sauce (wild boar casserole à la provençale would be an excellent match).
Serve at 15-17°C.
Drinking window: eight 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 according to its needs.
2. Approximately three weeks in tank with regular pumping over to enhance the extraction.
3. Malolactic fermentation takes place.
4. The wine is aged then blended.
Some of the wine that goes into the final blend is aged on lees for 12 months in one-vintage Bordeaux barrels. Ageing is specific to each of the grape varieties and dependent on its development when tasted. The wine is blended then bottled.
Medals & awards
Le Point magazine Chosen by French wine expert Olivier Bompas for the “Wine” special issue of Le Point magazine (2012 vintage).