WINE-MAKING: ANCESTRAL KNOW-HOW AND VANGUARD TECHNIQUES
|Harvests and yield: (manual harvesting machine prohibited by the Appellation's
production decree), limitation of tippers' weight (inferior to 1200 Kg) and
limitation of the total daily yields to about 50 tons (± 400 Hl converted
|Equipments: : pneumatic wine presses of 100 Hl, additional flags
and thermoregulation of the fermentation vats, a cooling set, cellars for
maturing in tuns and new barrels contribute to the superiority of "Coteaux
|Native tang(Goût du terroir):special vintages with more character and
personality for the "Coteaux d'Azur".
|Three colors: Red, Rose and White.|
|Producing White Wines:(Ugni Blanc: 30%, Clairette: 60% and
Sauvignon: 10%). Pellicular maceration for 12 hours, pressing, cold
clarification, yeasting and fermentation at 18ºC in stainless steel
200 Hl vats.
|Producing Rose Wines:(Grenache: 30%, Cinsault: 20% and Mourvèdre: 50%). Maceration for a few hours a vine after another,
pressing, cold clarification, yeasting and fermentation at 18ºC in stainless steel 200 Hl vats.
|Producing Red Wines: (Mourvèdre : 75% , Grenache : 20%, Carignan : 5%). Placing in vats after total picking of grapes, maceration
and fermentation, after yeasting in 200 Hl vats, fermentation temperature control, remounting through unballasting, fermentation for
about 12 to 13 days plus storage in contact with marcs for 10 to 15 days.