IGP du Var

Grape variety : 100% Rolles.

Soil : A « protected geographical indication » area located around our cellar (plain area), on the commune of La Cadière d’Azur, deep brown and fertile soils.

Cultural practices :

We pay the same attention to our plots classified PGI as to those AOC Bandol.

Currently in conversion to organic agriculture (first harvest in organic agriculture in 2021), the vineyard has been managed for more than 10 years with wine-growing practices that meet the specifications of organic agriculture.

We have integrated a process to reduce the use of phytosanitary products. This means that the treatments are carried out at night,  we adapt our interventions to the disease pressure, the stages of Vine receptivity and the climatic conditions.

Our soils are not worked from October to March. Starting in March, a work of the Cavaillon is carried out using interception tools, supplemented by a superficial ploughing of the inter-rows. Our vines are led in “Goblet pruning” and we have a few smooth plots.

Harvest : Manual harvest, sorting on the vine and cellar. Maximum output of 90 hl/ha.

Conservation : To consume within 2 Years following the year of production.

Wine tasting :

• Nose: lively and aromatic.
• Mouth: In the line of the nose: fresh and aromatic.

pH : 3,4

Total acidity g/L H2SO4 : 3,54

Volatile acidity g/L H2SO4 : 0,19

Alcoholic strength by volume %Vol : 12,16

 L-malique Acidity g/L : /

Total sulfur dioxide mg/L : 88

Residual sugars (Glucose + Fructose) g/L : 0,99

Grape variety : 100% Carignan.

Soil : A « protected geographical indication » area located around our cellar (plain area), on the commune of La Cadière d’Azur, deep brown and fertile soils.

Cultural practices :

We pay the same attention to our plots classified PGI as to those AOC Bandol.

Currently in conversion to organic agriculture (first harvest in organic agriculture in 2021), the vineyard has been managed for more than 10 years with wine-growing practices that meet the specifications of organic agriculture.

We have integrated a process to reduce the use of phytosanitary products. This means that the treatments are carried out at night,  we adapt our interventions to the disease pressure, the stages of Vine receptivity and the climatic conditions.

Our soils are not worked from October to March. Starting in March, a work of the Cavaillon is carried out using interception tools, supplemented by a superficial ploughing of the inter-rows. Our vines are led in “Goblet pruning” and we have a few smooth plots.

Harvest : Manual harvest, sorting on the vine and cellar. Although manual harvesting is not obligatory on areas classified as PGI, we wish to retain this method of harvesting in order to obtain optimum harvest quality. Maximum output of 90 hl/ha.

Conservation : To consume within 2 Years following the year of production.

Wine Tasting :

• Nose: expressive and fruity.
• Mouth: Light structure, greedy mouth.

pH : 3,91

Total acidity g/L H2SO4 : 2,83

Volatile acidity g/L H2SO4 : 0,42

Alcoholic strength by volume %Vol : 13,87

 L-malique Acidity g/L : <20

Total sulfur dioxide mg/L : 70

Residual sugars (Glucose + Fructose) g/L : 0,77

Grape varieties : 70% Carignan, 10% Mourvedre, 10% Grenache and 10% Cinsault.

Soil : A « protected geographical indication » area located around our cellar (plain area), on the commune of La Cadière d’Azur, deep brown and fertile soils.

Cultural practices :

We pay the same attention to our plots classified PGI as to those AOC Bandol.

Currently in conversion to organic agriculture (first harvest in organic agriculture in 2021), the vineyard has been managed for more than 10 years with wine-growing practices that meet the specifications of organic agriculture.

We have integrated a process to reduce the use of phytosanitary products. This means that the treatments are carried out at night,  we adapt our interventions to the disease pressure, the stages of Vine receptivity and the climatic conditions.

Our soils are not worked from October to March. Starting in March, a work of the Cavaillon is carried out using interception tools, supplemented by a superficial ploughing of the inter-rows. Our vines are led in “Goblet pruning” and we have a few smooth plots.

Harvest : Manual harvest, sorting on the vine and cellar. Maximum output of 90 hl/ha.

Wine tasting :

• Nose: End with fresh fruit notes.
• Mouth: greedy, crisp and fresh.

Conservation : To consume within 2 Years following the year of production.

pH : 3,55

Total acidity g/L H2SO4 : 3,14

Volatile acidity g/L H2SO4 : 0,25

Alcoholic strength by volume %Vol : 13,29

 L-malique Acidity g/L : /

Total sulfur dioxide mg/L : 94

Residual sugars (Glucose + Fructose) g/L : 0,52