Home Red
Château de Calavon
Château rouge
Red
AOP Côteaux d'Aix-en-Provence
% alcohol : 14%
Blend : Syrah 70%, Grenache noir 30%
DEGUSTATION
DRESS
Red Garnet
NOSE
Expressive nose marked by notes of black fruits such as jammy blackcurrant and blackberry followed by smoky notes.
PALATE
A wine that offers amplitude and whose tannins are silky and delicate, with a lingering finish
SERVICE TEMPERATURE
17°C
FOOD PAIRING
Roast lamb with herbs. Pumpkin with a hint of curry and cardamom. Ripened cheeses.

TERROIR

Type of soil : Clay and limestone. Stony
Exposure : Hillside terraces facing South East
Cultivated area : 3 ha. Organic farming. Vines on average 40 years old.

VINIFICATION

Vinification : Fermentation in concrete tank.
Ageing : 10 months in stainless steel tank. Partial aging in wood barrels

Photo-132

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APOSTA
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Home Red
Roquerousse
Red
AOP Côteaux d'Aix-en-Provence
% alcohol : 13% vol
Blend : Cinsault 60%, Grenache noir 30%, Syrah 10%
DEGUSTATION
DRESS
Ruby red, purple reflections
NOSE
Expressive fruity nose marked by aromas of wild berries like redcurrant and blackcurrant.
PALATE
The young Grenaches are revealed through present but supple tannins which offer a pleasant texture on the palate. The finish is marked by a slightly peppery note of the Syrah which brings character to this fresh wine.Juicy and crunchy, it should be enjoyed within the year.
SERVICE TEMPERATURE
14°C
FOOD PAIRING
BBQ with Provencal vegetables. Grilled toasts with black tapenade. Beetroot hummus. Goat cheese platter.

TERROIR

Soil Type : Clay and limestone. Stony.
Exposure : Hillside terraces facing South East.
Cultivated area : 3 ha. Organic farming.

VINIFICATION

Vinification : Fermentation in concrete tank.
Ageing : 10 months in stainless steel tank

Photo-132

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Château de Calavon
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% alcohol : 15% vol
Blend : Syrah 50%, Cabernet sauvignon 50%
DEGUSTATION
DRESS
Red tawny
NOSE
Expressive nose with aromas of ripe dark fruit and a light woody hint, with slightly minty notes. When aerated the spices reveal themselves through notes of cinnamon, licorice and coffee.
PALATE
Beautiful volume on the palate, slight vanilla notes, with silky and dense tannins. Great concentration. The finish is elegant and persistent.
SERVICE TEMPERATURE
18°C
FOOD PAIRING
Tournedos Rossini and pan-fried porcini mushrooms. Roasted capon with chestnuts. Bitter chocolate cake.

TERROIR

Soil Type : Clay-limestone. Cabernets on deep sandy-loamy soil.
Exposure : Hillside terraces facing South East.
Cultivated area : 2 ha. In organic farming. Limited crop.

VINIFICATION

Vinification : Slow maceration and short pumping over. Fermentation in concrete tank. Light filtration before the bottling.
Ageing : Aged for 18 months in French oak barrels and demi-muids.

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