Château du Seuil
Côteaux d'Aix en Provence
White

Grape varieties : Ugni, Grenache Blanc, Sauvignon Blanc.
Grape harvest and maceration : Grape harvest variety by variety, complete stalk removal before pressing. The wine is matured in tanks for 8 months before filtering and bottling.
Pressing and vinification : Progressif and homogenous pressing in a pneumatic press. Vinification vats regulated to 17°C.
Blending and bottling : Blending defined during a blind tasting at the beginning of the year. Stabilised at a low temperature, the wine is filtered through a membrane of 0.65 microns before bottling.
Wine-tasting notes : Clear and brilliant colour. Dry white wine with citrus and grapefruit aromas. Supple and good liveliness.
Tips : A wine to drink within the year for its freshness. Serve cold between 10° and 12°C.

Château du Seuil
Côteaux d'Aix en Provence
Red

Grape varieties : Syrah, Grenache, Cabernet Sauvignon.
Grape harvest and maceration : Complete stalk removal - fortnight maceration for the Grenache, the Syrah, and for the Cabernet Sauvignon.
Pressing and vinification : Pressing in a pneumatic press and traditional vinifacation in separate vats for each variety.
Blending and bottling : Tasting before blending of the vintage and light filtering before bottling.
Wine-tasting notes : Nice bright ruby colour, brilliant and fluid wine, red berry aromas : black and red currant.
After 4 years of age, this wine will develop secondary aromas of plum and prune.
Tips : Serve between 16° and 17 °C. Open the bottle one hour before serving.

Château du Seuil
Côteaux d'Aix en Provence
Rosé

Grape varieties : Cabernet Sauvignon, Grenache, Syrah, Cinsault.
Grape harvest and maceration : Grape harvest variety by variety, complete stalk removal before pressing. The maceration, variety by variety, takes between 8 and 10 hours.
Pressing and vinification : The partial macerations are combined with a direct pressing according to the grape varieties and the year. Vinification takes place in vats regulated at 17°C.
Blending and bottling : The 4 grape varieties are blended at the beginning of January during a blind tasting. The specific character and the quality of the wine are the criteira that determine its blending. Stabilisation at a low temperature and a micro-filtration precede bottling.
Wine-tasting notes : Brilliant colour, the seduction of this rosé rests in the meticulous balance of its freshness, its aromas and its fullness.
Tips : To drink within the year for its freshness. Serve cold 10°-12°C.