Vin blanc Aoc Coteaux d’Aix
cuvée tradition
Dry white wine, fresh and fruity
Varieties : sauvignon, grenache blanc, rolle.
Vinification : Direct pressing after stalking and short maceration. Decanting of must by cold to clear juice. Temperature control.
Annual average production : 15 000 bottles.
To be served chilled (10-12°C).
cuvée Réserve du Mas
Dry white wine, rich and aromatic
Same blend
Vinification and adging : in oak barrels for 9 months Annual average production : 1 500 bottles.
To be served chilled (10-12°C).
Vins Aoc Les Baux de Provence
cuvée tradition rouge et rosé
Varieties : grenache, syrah, cinsault, carignan, mourvèdre.
Traditional vinification : Temperature control.
Red: stalking and crushing, vating 8 to 10 days;
Rosé: got by bleeding after vating of 8 to 12 hours
Annual average production : Red : 140 000 bottles - Rosé: 40 000 bottles.
Keeping : from 3 to 5 years for red wine; 1-2 years for rosé
Red wines : to be served at room temperature (16° C). Rose wines : to be served chilled (10-12°C)
cuvée réserve du mas
Varieties : grenache, syrah, cabernet sauvignon.
Traditional vinification : partial stalking and crushing
Maturing : one year in a very big casks (5000 liters), selling one year after bottling.
Annual average production : 30 000 bottles.
Keeping : 5 to 10 years. To be served at room temperature
Cuvée sans soufre ajouté
100 % natural wine
Varieties : grenache, syrah, cabernet sauv. et carignan
Traditional vinification : partial stalking and crushing . Fermentation from 8 to 10 days. No sulfites added.
Annual average production : 8 000 bottles
Keeping : 2 years.
Les Clés du Paradis
Varieties : 40% grenache, 40% syrah, 20% cabernet sauv.
Traditional vinification : selection of grapes, partial stalking and crushing . Fermentation from 8 to 12 days.
Aging : 12 months in demi–muids (600L barrels).
Annual average production : 4 000 bottles.
Keeping : 8 to 10 years. To be served at room temperature