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WINE-MAKING: ANCESTRAL KNOW-HOW AND VANGUARD TECHNIQUES |
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| Harvests and yield: (manual harvesting machine prohibited by the Appellation's production decree), limitation of tippers' weight (inferior to 1200 Kg) and limitation of the total daily yields to about 50 tons (± 400 Hl converted into wine). |
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| Equipments: : pneumatic wine presses of 100 Hl, additional flags and thermoregulation of the fermentation vats, a cooling set, cellars for maturing in tuns and new barrels contribute to the superiority of "Coteaux d'Azur" wines. |
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| Native tang(Goût du terroir):special vintages with more character and personality for the "Coteaux d'Azur". |
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| Three colors: Red, Rose and White. | ||||||||||||||||||
| Producing White Wines:(Ugni Blanc: 30%, Clairette: 60% and Sauvignon: 10%). Pellicular maceration for 12 hours, pressing, cold clarification, yeasting and fermentation at 18ºC in stainless steel 200 Hl vats. |
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| Producing Rose Wines:(Grenache: 30%, Cinsault: 20% and Mourvèdre: 50%). Maceration for a few hours a vine after another, pressing, cold clarification, yeasting and fermentation at 18ºC in stainless steel 200 Hl vats. |
| Producing Red Wines: (Mourvèdre : 75% , Grenache : 20%, Carignan : 5%). Placing in vats after total picking of grapes, maceration and fermentation, after yeasting in 200 Hl vats, fermentation temperature control, remounting through unballasting, fermentation for about 12 to 13 days plus storage in contact with marcs for 10 to 15 days. |
