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The Coteaux d'Aix en Provence Appellation |
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Discover our Coteaux d'Aix en Provence Appellation
The Coteaux d'Aix en Provence Appellation covers a quiet hilly area of 3500 hectares (8750 acres), in the middle of which you will find the famous Sainte Victoire Mountain. The soil diversity brings complexity to our wines with the Coteaux d'Aix en Provence Appellation. Clay gives the wine power and aromatic structure ; sand provides finesse, floral and subtle notes ; and chalk induces roundness, suppleness and mineral and fruity notes.
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Coteaux d'Aix en Provence - White Terre des Anges 2006 |
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Blend of Sauvignon Blanc (50%) and Grenache Blanc (50%). Average
yield 30 HL/Ha (1.6 T/acre). Average age of the vines is 35 years.
Grapes are picked by hand and sorted in small cases which are
directly tipped into the pneumatic press.
The Grenache Blanc ferments and ages in oak barrels with regular
stirring adding roundness to the wine.
The Sauvignon Blanc ferments at 15°C (59°F) to maximize fruit
expression in stainless steel tanks which are equipped with an
automatic cooling system.
Tasting notes
Colour : Limpid, the robe is yellow with a gold reflection.
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Nose : Nice complexity made of fruit (pears, peach), with mineral
and oak (honey and spice) notes.
Mouth : The generosity of the Grenache Blanc enhances the fresh-
ness of the Sauvignon Blanc, adding finesse and elegance. |
Wine and Food pairings
Ideal on seafood, goat cheese or on goose leaver. |
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Coteaux d'Aix en Provence - Red Terre des Anges 2005 |
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Blend of Cabernet Sauvignon (50%), Grenache (20%) and Syrah (30%).
Average age of vines is 20 years. Average yield after green harvest
25 HL/Ha (1.3 T/acre).
Grapes are picked by hand and sorted out in small cases. They are
de-stemmed, crushed and tipped into uncoated concrete tanks.
After 3 to 4 days of cold maceration to extract fruit aromas, the
fermentation starts naturally using indigenous yeast and last for 10
days (Max temperature 28°C - 82°F). During this period we alternate
délestagewith punch down to extract maximum grape potential. Once
the wine finishes fermenting, the maceration process continues for
approximately 10 more days.
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The wine is then aged for 12 months, one-half in oak barrels (50% new
oak, 50% one year oak) where the malolactic fermentation starts and
the other half in uncoated concrete tanks. Thereafter, the wine is
blended, left to stand for 40 days and finally bottled without fining or
filtration. |
Tasting notes
Colour : The robe is purple, deep.
Nose : Expressive on liquorice and red fruits (black-
berry, cherry) aromas with mineral and roasted notes.
Mouth : Harmonious, offers a combine of roundness
and finesse with a powerful tannic structure.
The long finish alternate between fruit and
mineral notes. |
Wine and Food pairings
Ideal on any red meats. |
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Coteaux d'Aix en Provence - Rosé Terre des Anges 2006 |
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Blend of Cabernet Sauvignon (60%), Grenache (30%) and Sauvignon
Blanc (10%). Average yield 42 HL/Ha (2.2 T/acre).
Grapes are 100% de-stemmed and crushed.
Direct pressing (pneumatic press), free run juice and first press are
blended, second press and over are separated.
Fermentation at 15°C (59°F) to favour fruit expression in stainless
steel tanks which are equiped with an automatic cooling system.
Tasting notes
Colour : The robe is very pale, crystal. |
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Nose : Intense and complex, offers a blend of fruit, floral and
mineral aromas.
Mouth : Aerial, mix of roundness and vivacity with a long mineral and
fruity finish, adding nobleness. |
Wine and Food pairings
Ideal on grilled fish and Mediterranean food. |
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Coteaux d'Aix en Provence - Rosé Tradition 2006 |
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Blend of Cabernet Sauvignon (90%) and Syrah (10%). Average yield
42 HL/Ha (2.2 T/acre).
Grapes are 100% de-stemmed and crushed.
Direct pressing (pneumatic press), free run juice and first press are
blended, second press and over are separated.
Fermentation at 15°C (59°F) to favour fruit expression in stainless
steel tanks which are equipped with an automatic cooling system.
Tasting notes
Colour : The robe is pale, petal of a rose. |
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Nose : Rich and intense, offers a blend of white pulp fruit and
flowers with subtle spicy notes.
Mouth : Well balanced and generous, perfect mix of roundness and
freshness with a long fruity finish. |
Wine and Food pairings
Ideal for aperitif and barbecues. |
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Coteaux d'Aix en Provence - Red Tradition 2005 |
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Blend of Cabernet Sauvignon (55%), Grenache (35%) and Syrah (10%).
Average age of vines is 20 years. Average yield after green harvest 25 HL/Ha
(1.3 T/acre).
Grapes are picked by hand and sorted out in small cases. They are
de-stemmed, crushed and tipped into uncoated concrete tanks.
After 3 to 4 days of cold maceration to extract fruit aromas, the
fermentation starts naturally using indigenous yeast and last for 10 days
(Max temperature 28°C - 82°F). During this period we alternate délestage
with punch down to extract maximum grape potential. Once the wine
finishes fermenting, the maceration process continues for approximately
10 more days.
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The wine is then aged for 12 month, 30% in oak barrels where the malolactic
fermentation starts, 70% in uncoated concrete tank. |
Tasting notes
Colour : The robe is garnet with purple refletion.
Nose : Fresh and intense on red fruit aromas with spicy notes.
Mouth : Fluid, well balanced between roundness and tanins. |
Wine and Food pairings
Ideal on pork or beef meat. |
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The Coteaux d'Aix en Provence Appellation |
Chateau Paradis
Quartier Paradis - 13610 Le Puy Sainte Réparade
Phone : +33 (0)4 42 54 09 43
Fax : +33 (0)04 42 54 05 05
Contact |
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