Cotes de Provence Cru Classe
Cinsault, Grenache/Garnacha, Syrah/Shiraz
From the end of August to the end of September, the grapes are harvested mechanically day and night.
Located in the plain of Pierrefeu-du-Var at the gates of the Massif des Maures, this terroir of clay limestone is widely open to sea breezes, and enjoys ideal conditions to produce typically fruity wines of high quality.
Grapes are passed through a tubular exchanger at 15°C before cold maceration with skin. This is followed by pressing and juice select ion, static settling at 13°C and fermentation in concrete vats at a cont rolled temperature ranging from 15-18°C in an air-conditioned cellar, to preserve each variety's flavours and quality as far as possible. After racking, tangential filtrat ion, blending takes place at the end of the year, and then the wine is stabilised, ready for bottling.