Wine Pure Provence, Opaline Coteaux Varoix en Provence, 2019
This award-winning wine is well worth all its prestige and celebration. The wine is a well-balanced wine that over delivers in a range of unique aromas, including citrus fruit. By handcrafting this rosé, the wine had won a silver medal at the esteemed Decanter Awards.
Rosé - A hand-crafted rosé that has received several awards. The wine has unique aromas, including sweet peach and citrus.
Pink marble dress. The nose is fine and elegant. Citrus notes, strawberry but also amyl notes giving the nose a fresh and harmonious side. Fresh and greedy mouth associated with a slight sweetness with notes of peach and grapefruit.
Perfect to enjoy on a sunny afternoon and pairs well with grilled chicken or seafood.
The vineyard is located on a Triassic clay-limestone plateau in the Var centre. It is located at an altitude of 360 m at the foot of 2 massifs (La Sainte Baume and La Loube) and enjoys a climate Mediterranean "altitude". The vineyards enjoy moderate temperatures combined with a ventilated climate. As maturity approaches, the large amplitude between daytime and nighttime temperatures is particularly favourable to the development of the aromatic potential of the grapes. The average age of the vineyard is 15 years, with a density of 4000 vines / Ha. The average yield is around 50 hl / Ha.
The harvest for this vintage began on September 15 and ended on September 30. After a mild winter and a pleasant spring, the summer was moderately warm. Maturation, therefore, continued slowly over the summer and ended in a very dry September; which allowed for a ripe and healthy harvest. The mechanical harvest took place at night in order to harvest the grapes in excellent temperature conditions so that they deliver their full potential as soon as they arrive at the cellar. The different grape varieties are vinified separately, the Syrah is vinified by direct pressing, the Grenache and Cinsault undergo a slight pre-fermentation maceration. The juices are then settled, then carry out the alcoholic fermentation between 17'C and 18'C - malolactic fermentation is not carried out. We then proceed to a soft fining, then to an early bottling.