Coteaux Varois en Provence
The soil is composed of calcareous clay and the vineyards are terraced in part with an average altitude of 250 metres. The climate is cool for the region with considerable diurnal / nocturnal temperature differences, which allows these wines to preserve perfect balance.
The grapes are mostly harvested in the morning and are then destemmed. The Cinsault and Grenache grapes are pressed directly while the Syrah grapes are vinified according to the saignée method. Vinification is conducted in stainless steel vats and fermentations take place at low temperatures to preserve the wines’ aromatic freshness, after which the wines are aged for 3 months on fine lees and gently stirred.
Ideal as an aperitif, or as an accompaniment to seafood hors d’oeuvres, or raw vegetables with a black olive tapenade dip. Also matches well with local dishes such as Provençal style stuffed vegetables or fish prepared with olive oil. Serving temperature 12°C.