Oenological Experience

Some notions !

Grape variety : Type of vine plant characterized by its physical aspects: the shape of the leaves and bunches, the color of the grapes when ripe, and the composition of the grapes.

Among the grape varieties, we distinguish black grape varieties of Provence like mourvède, grenache, syrah, tibouren. But also white grape varieties such as rolle, clairette and ugni blanc.

Terroir : It is characterized by three elements : the soil in which the grape variety was planted, the climate and finally the intervention of the man in the transformation of the grape into wine. 

Vintage : corresponds to the year of harvest of the wine. The year of the wine is an important reference to know its quality and to understand the effect of the soil on the wine.

Designations :

MAÎTRE CHAI : Cellar manager, the cellar master ensures the maturing of the wine, from the entry of the grapes in the cellar until the bottling.

IGP : The protected geographical indication is a European sign that designates a product whose characteristics are linked to the geographical place in which at least its production, its elaboration or its transformation takes place.

PDO: The protected designation of origin guarantees that the product has been transformed and elaborated in a determined geographical area. The PDO label is a sign granted by the European Union that allows to protect the name of the product.

Appellation Côte de Provence :

Appellation Côte de Provence : It is an appellation of controlled origin carried mainly by the vineyards of Provence. The appellation is subject to the Mediterranean climate as well as to the characteristic soils of the Var (crystalline = mineral, and limestone = in the form of pebbles, clay)

Appellation Côte de Provence Fréjus : The appellation Côtes de Provence Fréjus stretches from the hills bordering the Argens to the shores of the Mediterranean. To the east of the AOC Côtes de Provence territory, it includes eight communes: Callas, Fréjus, La Motte, Le Muy, Puget-sur-Argens, Roquebrune-sur-Argens, Saint-Raphaël and Trans-en-Provence. Between the Maures and Estérel massifs, the soil, draining and rich in mineral salts, confers minerality and fullness to the terroir. Subjected to the maritime influence, this vineyard benefits from a mild and constantly airy climate. 

Domains :

Our list of Côte de Provence Fréjus appellation domains: 

- Château de Cabran 

- Château Paquette 

- Domaine du Bercail

- Domaine le Jas des Oliviers 

Did you know ?

Did you know ? 

Provence has a technical center dedicated to rosé wine! 

The objective is to contribute to the qualitative improvement of rosé wines by undertaking research and experimentation. The results will be published for professionals to help them improve their wine making.

Provençal winegrowers chose rosé wine many years ago and have acquired an experience and know-how that are unequalled to this day. 

Characteristics :

The type of soil gives characteristics to the wines:

- Siliceous* soils promote finesse, and bring subtle and floral notes (*is a trace element found in many minerals.)
- Clay gives harder, firmer, more powerful and alcoholic wines
- Limestone induces suppleness, mineral, floral and fruity notes

Why rosé wine ?

Rosé is not just a 21st century trend. When the Greeks planted the first vines in Provence, 2600 years ago, the wine they produced was already rosé! The method of maceration of red grapes, which gives color to red wines, was unknown at the time. Wines made from red grapes were therefore rosé.

Thus Provence is the oldest of the French vineyards and rosé wine the oldest of the wines.

Agriculture :

Organic : 

Organic agriculture is a production method that finds its originality in the use of cultivation and breeding practices that respect natural balances. Thus, it excludes the use of synthetic chemicals, GMOs and limits the use of inputs.

Reasoned :

The reasoned agriculture applies to the agricultural productions taking into account the protection of the environment, the health and the animal welfare. The main idea is to optimize the economic result by controlling the quantities of inputs used.

In organic conversion :

Before being certified, you must go through the conversion phase: 

This is the transition period between conventional farming and the time when the farm will be able to market its products under the organic label. The conversion of the land and the herds lasts between 2 and 3 years. It begins when the producer notifies the Agence BIO, commits to a certification body (OC) and rigorously respects the principles of the European specifications for organic production.

With a Côte de Provence Rouge :

Aperitifs : 

• Green Tapenade
• Moutounesse
• Brissaouda

Appetizers : 

• Piperade with peppers
• Aïgo Boulido
• Eggs à la provençale

Main courses : 

• Provencal stew
• Easter leg of lamb
• Tian of eggplant with veal

With a Côte de Provence Blanc :

Apéritifs: 

• Anchoïade, toast et aïoli
• Beignets de fleurs de courgette
• Poutargue de Martigues
• Artichauts à la Barigoule

Starters : 

• Les escargots à la Provençale
• L'asperge verte de lauris et sa tapenade
• La Bourride

Dishes :

• Les farcis
• La sardinade à la provençale
• Les moules à la provençale

With a Côte de Provence Rosé :

Apéritifs : 

• Anchoïade
• Caviar d'aubergine à la provençale
• Moutounesse

Starters : 

• Bouillabaisse
• Bourride provençale
• Oeufs frits à la provençale

Dishes : 

• Poupeton
• Ratatouille
• Bohémienne

The sweet :

Desserts : 

• Rosé goes very well with fruit
• White with a flan for example
• Red with chocolate

Wines and chocolate :

• With dark chocolate/milk: rather a sweet red
• For white chocolate: prefer white wines

The vineyard in celebration

June : 

Wine fair 

July-August : 

Concert in the vineyards at Mas des Escaravatiers 

Fête en terrasses in Saint-Raphaël