Vin de Bandol : Gamme Tradition

Grapes: Clairette 50 , Ugni Blanc 50 .

Soil: Different Plots located on different soils and exhibits on the communes of La Cadière-d’Azur and Le Castellet. Our soils are based on a limestone geological base, on which we can find different types of calci-magnesians soils like silty soils (ex : « Les safres du brûlat »), some very clayey soils (« Côtes » area) and superficial, clayey and very stony soils (ex : Les Lauves).

Harvest: Manual harvest, sorting on the vine and cellar. Maximum output of 40 hl/ha.

To be consumed within 2/3 years following its year of production.

AOP Bandol White:
Nose : expressive with aromas of white flesh fruits with floral notes.
Mouth : full generous, aromas identical to those of the nose, straight wine with a nice freshness on the finish.

pH : 3.5

Total acidity g/L H2SO4 : 3.31

Volatile acidity g/L H2SO4 : 0.20

Alcoholic strength by volume %Vol : 12.56

L-malic acid g/L : /

Total sulfur dioxide mg/L : 85

Residual sugars (Glucose + Fructose) g/L : 0.68

Grape varieties : Mourvèdre 55 %, Grenache 20 %, Cinsault 15 %, Carignan 10 %.

Soil: Different Plots located on different soils and exhibits on the communes of La Cadière-d’Azur and Le Castellet. Our soils are based on a limestone geological base, on which we can find different types of calci-magnesians soils like silty soils (ex : « Les safres du brûlat »), some very clayey soils (« Côtes » area) and superficial, clayey and very stony soils (ex : Les Lauves).

Harvest: Manual harvest, sorting on the vine and cellar. Maximum output of 40 hl/ha.

Aging potential 10 to 15 years.

AOP Bandol Red:
Nose : fresh and open with notes of ripe red fruits followed by spicy notes.
Mouth : frank attack with notes of ripe fruit, beautiful tannic structure, long and spicy finish.

pH : 3.6

Total acidity g/L H2SO4 : 3.46

Volatile acidity g/L H2SO4 : 0.56

Alcoholic strength by volume %Vol : 15.64

L-malic acid g/L :< 20

Total sulfur dioxide mg/L : 42

Residual sugars (Glucose + Fructose) g/L : 1.17

Grape varieties : Mourvèdre 40 %, Cinsault 30 %, Grenache 20 % et Carignan 10 %.

Soil: Different Plots located on different soils and exhibits on the communes of La Cadière-d’Azur and Le Castellet. Our soils are based on a limestone geological base, on which we can find different types of calci-magnesians soils like silty soils (ex : « Les safres du brûlat »), some very clayey soils (« Côtes » area) and superficial, clayey and very stony soils (ex : Les Lauves).

Harvest: Manual harvest, sorting on the vine and cellar. Maximum output of 40 hl/ha.

To be consumed within 2/3 years following its year of production.

AOP Bandol Rosé:
Nose : fine and discreet with aromas of red fruits with spicy notes.
Mouth : complex and balanced, notes of spices and citrus fruits. End of the mouth held by delicate bitters.

pH : 3.56

Total acidity g/L H2SO4 : 2.96

Volatile acidity g/L H2SO4 : 0.26

Alcoholic strength by volume %Vol : 13.53

L-malic acid g/L : /

Total sulfur dioxide mg/L : 98

Residual sugars (Glucose + Fructose) g/L : 1.07