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GRAND VIN DE PROVENCE.

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Presentation on theme: "GRAND VIN DE PROVENCE."— Presentation transcript:

1 GRAND VIN DE PROVENCE

2 Oldest family vinegrower in Provence
Established in 1813 7 generations of winegrowers « The domain of junipers » Selective distribution 2/3 gastronomic restaurants & 1/3 independant wine shop 50% France & 50% Export (North-europe, USA,start Asia)

3 Organic wines 120 acres of vines 200.000 bottles / years
65% rosé / 25% red / 10% White wines 30 acres of wheats and chickpeas Green fertilisation and partnership for animal fertilisation Soil reinergisation Valorisation of the ecosystem 10 acres of woods ecosystem

4 Terroir profil AOP Côtes de Provence & Cru Sainte Victoire
Septentrional micro climat - No sea breath influence, hot days and cold nights … freshness - Dryest place in Côtes de Provence … concentration - Mistral wind exposure … concentration - South exposure … concentration and maturity Sainte Victoire montain soil 250 meters high altitude … feshness - Limestone soil … mineral expression - Clay soil … roundness volume AOP Côtes de Provence & Cru Sainte Victoire

5 Mas de Cadenet Rosé SOIL Limestone FARMING
New 2017: silver medal at Paris challenge 2016: 90 pts, editor’s choice 2015: 91 pts 2014: 91 pts, editor’s choice 2013: 91 pts, editor’s choice 2012: 91 pts SOIL Limestone FARMING 45% Grenache - 45% Cinsault - 10% Syrah yield: 45h/ha VINIFICATION Night harvest (must at 10°C), Picking of the grapes at rising maturity Destemming, crushing of the berries and skin maceration Low temperature alcoholic fermentation (18°C) Grapes blending 2015: 90 pts

6 Mas de Cadenet White SOIL Limestone FARMING
100% Rolle (Provence Vermentino) yield: 45hl/ha VINIFICATION Picking of the grapes at rising maturity Destemming, crushing of the berries and skin maceration Low temperature alcoholic fermentation (18°C)

7 Mas de Cadenet Rouge SOIL Limestone FARMING 70% Syrah - 30% Grenache
2013: 91 pts, editor’s choice SOIL Limestone FARMING 70% Syrah - 30% Grenache yield: 40hl/ha VINIFICATION Grapes harvested at full maturity, destemming Alcoholic fermentation at 30°C Delestage, Pigeage and pumping over Post-fermentation maceration 12 months ageing in oak barrels (Allier french oak, futs and demi-muits from 4 to 7 years old) Grapes blending

8 GRAND VIN DE PROVENCE

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