Cuvée de Bacchus
At the heart of the Coteaux Varois en Provence (PDO/AOP)
Our wines are made from grapes
of organic farming.
The CUVÉE de BACCHUS RED comes from a selection of Mourvèdre, Cabernet Sauvignon and Carignan grape varieties. The method of vinification is carried out by traditional cold maceration followed by vatting for 10 to 15 days, depending on the vintage. The control of the fermentation temperatures is between 26 and 30°C. In tasting we observe a garnet colour nuanced with black. A beautiful expression of ripe and jammy fruits comes out. From the agitation aromas of leather and tobacco announce a liquorice loop, even fruit paste. A wine that is balanced and persistent.
The CUVÉE de BACCHUS ROSÉ is made around the plots of Grenache and Cincault. The vinification process consists of a cold maceration followed by a cold pressing and a control of fermentation between 17 and 18° C. In tasting we will note a frank, clean and luminous pink color. A suggestion of ripe, jammy red fruits and floral notes with accents of mauve lilac come out. The palate is fresh, spring-like and invites us to summer foods.
The CUVÉE de BACCHUS WHITE is made with a selection of Rolle, Ugni blanc and Clairette grape varieties. The harvest is carried out manually and followed by a pressing with selection and control of the fermentation temperatures between 17 to 18° C. In tasting we find a neat presentation. This dazzling white wine will seduce you with its finesse and mineral character. Served chilled, it will go well with fish and white meat in sauce.