onnees techniques - Vins de Provence

Transcription

12P TECHNIQUES GB 2010:DONNEES TECHNIQUES
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Technical Data
T
HE
P
R OV E N C E
AOC
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Pierrefeu-du-Var
S
Bormes-les-Mimosas
The Wines of Provence
France's first winegrowers
It was in 600 BCE that the Greeks
founded a colony in Marseille and planted
the first vines in the surrounding hills.
Winegrowing then quickly spread
throughout Provence, but it wasn't until
the Roman conquest in the first century
BCE that the practice began moving up
the Rhone Valley and spread throughout
the territory that would one day become
France.
The wines produced in those times had a
clear color much like rosés, because the
practice of macerating the pulp and skins
was unknown.
A complex geological past
A detailed look at Provence's geological
history quickly reveals an extremely
diverse patchwork, but it can be summed
up in four main periods.
During the primary period, large
mountains of crystalline rock masses
were formed. These formations formed
the bedrock for some rather intense
volcanic activity in the eastern part of
Provence, in what is today the Estérel
mountain chain.
During the secondary period, these
mountains were subject to severe erosion
before being completely submerged in
water. A thick layer of limestone and
argilo-calcareous (clay and limestone)
sediments covered the region.
The turbulent past of Provence's
landscape was then closely related to
that of its neighbor the Alps during the
third period. As the long line of peaks in
the North began to thrust up their heads,
the sedimentary layers in Provence
began to slide and fold. The ancient
bedrock was also slightly raised in
eastern Provence.
In a fourth period, these highly diverse
minerals (crystalline, limestone, volcanic,
etc.) were then sculpted by intense
erosion, and the weathered remains of
these major mineral types would form
some of the most varied landscapes in
France. In Southeast Provence, the
crystalline bedrock is still present in the
Maures, Tanneron and Esterel mountain
chains, which still contain many vestiges
of past volcanic activity. The southwest
and northern regions of Provence are
mainly limestone, with alternating hills
and rocky hogbacks.
A patchwork of lands and
flavors
The vineyards of Provence stretch from
East to West over nearly 200 km (120
miles), from the Alpilles to the Estérel
mountain chains. They are located mainly
in the French departments of the
Bouches-du-Rhone and the Var, but a
small enclave also exists in the AlpesMaritimes. The appellations Côtes de
Provence, Coteaux d'Aix-en-Provence
and Coteaux Varois en Provence produce
wines with a wide range of tastes and
extremely distinct accents, but all benefit
from the sun-drenched Mediterranean
climate. Provence's winemakers have
traditionally been renowned for their
clean, fruity and generous rosés, but have
also made names for themselves with
full-bodied, powerful reds ideal for aging
and light, delicate whites.
Winegrowing: The essential art of the winemaker
The work of the winemakers in Provence
hinges above all on the specific climatic
conditions of the Mediterranean: low
rainfall, unevenly distributed throughout
the region, and the predominance of the
Mistral—strong northern winds that
purify the air and limit the effects of
parasites.
For these reasons, the density of the
plantations (2.5m2/plant) is adapted to
the potential rainfall of each different site.
The heights of the "palissage" (vine
trellising) is relatively low to better resist
droughts and withstand the gusty winds.
The vines are pruned short, generally
using the "double cordon de Royat"
method, in which two spurs are left for
training. This method provides even
distribution of the bunches over the fruitproducing part of the vine, and also
ensures limited production to guarantee
proper concentration.
Another special feature of our lands, due
once again to the Mediterranean climate,
is the low levels of organic materials in
our soils. The large majority of our
vineyards receive no chemical fertilizers,
but instead organic manure that comes
mainly from the sheep herds in La Crau,
an area in the Bouches-du-Rhône not far
from our growing regions.
A diverse
range of vine
types
The extremely diverse
landscapes and climates
in Provence have resulted
in a wide range of vine types.
More than a dozen are used
regularly to produce
the Provence AOC wines,
and a few form the basis for
the majority of the vineyards
in the region. Others,
however, are more sitespecific and only used
in certain appellations.
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"RED AND ROSE" GRAPES
SYRAH
These small, dark-red grapes with hints of blue
produce dense and colorful wines, a bit harsh the
first few years due to high tannin content, but very
well-suited for aging. After a few years, these wines
offer hints of vanilla, tobacco and candied red fruits.
COUNOISE
Especially well adapted to sloping, rocky hills and
hot climates, it is used to produce light-colored
wines with strong fruit overtones.
GRENACHE
Originally from Spain but very common in the
Coteaux d'Aix-en-Provence wines, grenache
confers subtle hints of red fruit to young wines. Over
time, it produces more spicy and meaty notes. It
gives wines greater body, fullness and intensity.
LE ROLLE (VERMENTINO)
Originally from Liguria but grown in Provence since
antiquity. It is an extremely hardy grape with a great
taste, which produces wines with citrus and pear
aromas that are full-bodied and well-balanced, both
smooth and flavorful.
CINSAULT
A very tasty and eye-catching grape that is native to
Provence, and was traditionally eaten as a fruit.
Widely used in Provence for rosés, it provides
freshness to wines, and adds balance in
combination with more hearty varietals.
TIBOUREN
This delicate and elegant grape is an authentic
product of Provence. It provides the region's rosés
with subtle aromas and a full bouquet of fragrances.
It is often the first choice for blending with other
grapes that are native to the region.
MOURVEDRE
These small, tightly-packed grapes flourish in hot
climates with limestone soils.
Mourvedre grapes ripen slowly, enjoying the sea
breezes as they mature to perfection. They produce
full-bodied wines filled with character, and subtle
tannins. When young, aromas of violets and
blackberries abound. After years of aging, these
wines are known for their smoothness, with
characteristic notes of spice, pepper and cinnamon.
CARIGNAN
Well adapted to poorer soils, Carignan used to be
widespread throughout Provence but is a bit harder
to find these days. Grown mainly in the foothills, it
produces full-bodied and generous wines with vivid
colors. It makes an excellent base for assemblages.
CABERNET SAUVIGNON
Quite rare in Provence, it offers well-structured
tannins, powerful yet not aggressive, that are ideal
for aging. Its characteristic fragrances of green
pepper and blackcurrant set it apart from other vine
types.
"WHITE" GRAPES
UGNI BLANC
Originally from Tuscany, these are round, juicy
grapes that produce clear, fruity wines known for
their elegance.
CLAIRETTE
A very ancient vine from Provence, which only
produces small amounts of fruit. Its oblong grapes
produce aromatic wines with an excellent bouquet
and hints of white fruits.
SEMILLON
A rambunctious, productive vine that can easily fall
prey to rotting. Used only in small amounts, it
provides wines with a pronounced bouquet that are
full-bodied and full-flavored, offering elegant nuances
of white flowers and honey.
BOURBOULENC BLANC (DOILLON)
This late-maturing grape is extremely hardy and
rustic. Still quite rare in Provence, it gives wines a
touch of elegance and a fuller taste.
GRENACHE BLANC
Used to produce naturally-sweet wines, it can also
be used to obtain full-bodied dry wines with a longlasting, highly original taste.
SAUVIGNON
Used to produce extremely elegant, dry white wines
known for their subtlety and strong character. They
are well balanced with note of citrus, boxwood and
passion fruit.
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THE ROSES OF PROVENCE
The rosés winemaking
and maturing process
T H E R O S É W I N E M A K I N G P R O C E SS
Reception
of harvest
Grapes with white pulp
and red skin
Masking
(bursting)
Free-run
and/or
and/or
Direct pressure
Maceration with skins for 2 to 20 hrs.
with temp.
control
Reintroduction (if necessary)
of pressed juices based on desired
visual and sensorial criteria.
ARO M A S
C O LO RS E X T RACT I O N
Stripping
Pressed juices Free-run juices
Pressed juices
Saignée
Dynamic or static racking/transfer
Alcoholic fermentation
with temperature controls
(<18°C)
Partial
Blocking of
malo-lactic
fermentation
Malo-lactic
fermentation
Transfer/clarification
Total
Aging
production for the
> 88% ofWines
of Provence
1 - Extracting color and aromas: This
is the key step in the rosé winemaking process,
when the anthocyanins (pigments) and the
aromas contained in the grape skins are
extracted, either by direct pressing (direct
pressure on full bunches of grapes or after
stripping and puncturing the skins), or by letting
the fruit macerate for a precisely-controlled
time period (2 to 20 hours) at a set temperature
between 16 and 20°C (maceration with skins).
The choice of techniques depends on several
factors, including:
• the condition and maturity of the harvest
• the vine types and their organoleptic (smell,
taste, sight) potential
• the proportions of vine types and the moment
of assemblage
• the desired organoleptic profile.
2 - Fermentation: In order to obtain the
most elegant rosés possible, the alcoholic
fermentation takes place on clear juices.
First, the juice is transferred during the
racking process to remove the largest
portions of skin, pulp, soil, etc. The most
commonly used technique is cold settling
(static racking). The alcoholic fermentation
takes place at a carefully controlled
temperature between 18 and 20°C in order to
conserve the maximum amount of aromas
from the varietals and fermentation process.
3 - Aging and/or transformation:
Aging on
fine lees
Aging
Aging
Bottled
Vat or tun
Malo-lactic fermentation is not systematically
performed for rosé wines. They are aged in
vats made of stainless steel or lined cement
to conserve all the special characteristics of
rosé wines. Rosé wines are often developed
on fine lees, and some are also aged directly
in barrels.
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The Rosé Wine
Research and
Experimentation
Centre
Provence is the uncontested leader in
France's rosé wine market, and has
developed an incomparable institution to
provide precise technical data concerning
our products: a research centre exclusively
for rosé wines.
Provence's wine industry professionals
united together in the spring of 1999 to
create the Rosé Wine Research and
Experimentation Centre in the city of
Vidauban, in the Var.
ing
ess
SCIENTIFIC RESEARCH
the
ce
Rosé wine tasting profile
Different techniques for different types of rosé:
From direct pressure: these are
paler rosés with a wide range of colors,
from rose petal to coral. The nose is fruity,
floral, with hints of menthol, citrus
(pineapple, grapefruit, lemon, etc.), fresh
almonds, exotic and white fruits (peach,
lychee, mango, etc.). They have a lively
and light taste, with hints of citrus fruits.
ENSURING HIGHER QUALITY WINES
From maceration with skins: in
general, the color of these rosés is
more intense than those obtained
through direct pressure, with all the
possible nuances between salmon and
peony.
These wines give full expression to red
fruits (strawberry, cherry, raspberry,
The centre is the only one of its kind in the
world. It conducts scientific research to provide
wine industry professionals with pragmatic
information to help them improve their
production. All of Provence's winemakers now
benefit from the centre's findings.
The centre's research staff explains and
quantifies phenomena that used to be only
determined empirically. They offer clear
answers to technical questions asked by
winemakers, helping them to better
understand their "terroir" and firmly master
the best techniques for making and
conserving wine.
blueberry, etc.), spices (cinnamon,
pepper, etc.) and aromatic plants
(scrubland, sage, etc.).
They have a smooth, structured taste,
that leave a pleasant freshness in the
mouth.
The research staff at the centre also publishes
its findings both nationally and internationally
to further scientific progress in the field.
In addition to its research, the centre also acts
as a true storehouse of data concerning rosé
wines, helping the rosé wine market progress
and produce higher quality wines.
The studies conducted by the centre
demonstrate and encourage both diversity and
excellence in all the wines proudly bearing the
"Rosé de Provence" label.
Wine Color
Using red grapes
The color of Provence wines Rosé
Only the skin of the grapes contains pigments. The color is determined by the amount of
time the skin and the pulp remain in contact during the winemaking process. But each
skin has a different amount of pigment (anthocyanes). The choice of grape types to be
assembled is thus a determining factor for the final color of the rosé. The winemaking
process itself also plays a crucial role. Wines made from direct pressure are normally
paler ("flesh" or "salmon" colored). The maceration period for rosés made through the
"saignée" method (literally, by "bleeding off" the juice), is also a determining factor,
depending on how much time the pulp remains in contact with the colored skins.
Another factor that explains the wide range of colors found in Provence's rosé wines is
the diversity of its "terroirs" (different areas with distinct soil and climatic conditions).
The Rosé Wine Research Centre has put together a liquid color scale that represents the
main colors of Provence's rosé wines, and 9 specific names have already been
determined: Redcurrant, Rosewood, Raspberry, Flesh, Pink marble, Salmon, Onion skin,
Brick and Coral. Liquid samples have been gathered together in a box set used by
professionals, and the colors have become references that provide an official status for
rosé wines.
Skin, seeds, pulp
Elimination
of skin and seeds
Press
Vat
or
Vat
Barrel
Maceration period
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RED WINES OF PROVENCE
W
The red winemaking
production for the
> 9% ofWines
>
of Provence
R E D W I N E M A K I N G P R O C E SS
S T RUCT U R E S C O LO R S E X T R ACT I O N
Reception
of harvest
Grapes with white pulp
and red skin
Carbonic
maceration
A – CO2:
carbon dioxide
B – Whole
grapes
C – Punctured
grapes
D – Juice
Time in vat:
approx. 10 days
Reception
of harvest
Stripping
2 - Period in vat: this is when the color, the
Masking
(puncturing)
and/or
in vat.
Controlled
temp.
Short time
in vat: 4 – 5 days
Long time
in vat:
> 13 days
Reintroduction
structure and the aromas are extracted for red
wines. During this phase, the harvest ferments,
reaching temperatures of nearly 30°C (85°F). The
period of time the winemaker leaves the grapes in
the vat depends on the characteristics of the grape
type and the desired product. Short periods
produce wines that are ready to drink, whereas
longer periods favor the extraction of polyphenols
(pigments + tannins) and aromas, producing more
structured, deeply colored wines ideal for aging.
3 - Separation of solids from liquids:
the liquid in the vat is drained (free run wine). The
solid matter (the pomace) is pressed. The wine is
then tasted to determine the assemblage
proportions. If carbonic fermentation has been
performed, the free-run juices may be added to
the more aromatic, pressed juices.
4 - Aging – transformation: during the
Juice from Free-flow juice
press
press
press
Malo-lactic fermentation
Transfer
Clarification
transformation phase, the red wine completes its
malo-lactic fermentation (transformation of malic
acid into lactic acid by lactic acid bacteria). This is
when the winemaker ensures that the product
acquires its personality. The wine is stored in
completely airtight recipients (stainless steel,
steel, cement) or in wood recipients (barrels, tuns,
"boutes").
RED WINE TASTING
Red wine tasting: Traditional winemaking
Conservation
Wine that is ready
to drink
Vat
Barrel or tun
Highly-structured wine,
for aging
1 - From harvest to the cellar:
right from the outset, the winemaker
must determine the most appropriate
methods to be used. If he prefers
stripping the bunches and puncturing
the grapes to make red wine, he will
most often use traditional long or short
vat periods. If he decides to use the
entire bunch, then he will tend to use
carbonic maceration, in which the entire
harvest is macerated in a vat saturated
with carbon dioxide. A small quantity of
sugar is transformed into alcohol via
inter-cellular fermentation.
with short vat periods produces ruby and light
garnet-colored wines, which are vigorous and
fresh. The tannins are discrete. The aromas offer
hints of red fruits and flowers such as violets.
The wines are smoother if carbonic maceration
has been performed. They have a lighter, ruby red
color with pale garnet overtones. They offer more
fruity and citrusy aromas as well.
Aged wines: These are wines produced by
traditional methods that are conserved in vats for
longer periods. They are a darker red, with more
pronounced tannins. As they age, they reveal
more complex aromas: both light and dark red
fruits, spices, leather and aromatic plants. As the
tannins become smoother, the color incorporates
nuances of red brick and garnet, and the aromas
become more developed. If aged in oak, the wine
may develop a more characteristic toasted flavor,
with hints of vanilla.
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E
WHITE WINES OF PROVENCE
g
ess
The white winemaking
production for
> 3% ofWines
of Provence
W H I T E W I N E M A K I N G P R O C E SS
From the vineyard to the cellar: This
Reception
of harvest
A R O M A S E X T R ACT I O N
is an extremely delicate step. White grapes
are much more sensitive to oxidation,
which can occur at almost any time.
Extracting aromas: In general, the
harvested bunches are stripped, the fruit
punctured, and the juice is then taken
directly from the press, or the fruit is
placed in vats for maceration with the
skins. In the latter case, the maceration
period will be short and at a controlled
temperature of 18°C (65°F), just long
enough for the aromas of the grape to be
transferred to the pulp. The free-run and
pressed juices are initially separated, and
then may or may not be assembled,
depending on their aromatic potential.
Fermentation: After the must is
separated from the bottom deposits, it
undergoes alcoholic fermentation in vats
or barrels at a controlled temperature of
18°C (65°F). It is very rare for white wines
in Provence to undergo malo-lactic
fermentation.
Masking
(Puncturing)
Stripping
and/or
Direct pressure
Free-run juices
and/or
Short maceration
with skins +
temperature control
(<18°C)
Reintroduction
(if necessary)
of initial free-run
juice or pressed juice
Static or dynamic removal of sediment
with temperature control
(<18°C)
Aging – transformation – tasting:
White wines can then be bottled directly, in
which case they are quickly ready for
drinking. They will then reveal the
traditional characteristics of the vine types
and winemaking process that were used
for their production. They may also be
conserved for some time on fine lees,
producing a heavier wine with more
aromatic complexity. Some winemakers
like to let their whites undergo malo-lactic
fermentation, conserve them in barrels for
a few months and then rack them prior to
bottling. This process produces wines
better suited for aging, with more typical
varietal aromas and hints of toast, vanilla,
and cinnamon introduced by the wood
recipient.
Grapes with white
skin and pulp
Partial
Blocking of
malo-lactic
fermentation
Malo-lactic
fermentation
Transfer/Clarification
Total
Aging
Aging on fine
lees
Aging
in barrels
Aging
Aging
Bottling
Vat or barrel
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Côtes de Provence AOC
KEY FIGURES
Authorized yield:
- 55 hl/ha for regional appellation
- 50 hl/ha for "terroir" brands
Surface area: 20,500 hectares
Production:
120 million bottles
Volume: 905,000 hl
- Rosé: 89%
- Red: 8%
- White: 3%
Winemakers:
- 365 private producers
- 39 cooperatives
VAUCLUSE
Source:
Côtes de Provence Wine Syndicate
Villars-sur-Var
à 10 kms
ALPES
MARITIMES
Moustiers-Ste-Marie
Var
A7
Pierrevert
Villars-sur-Var
NICE
Verdon
Grasse
A 51
Salon-de-Provence
BOUCHES
DU-RHÔNE
Etang
Istres de Berre
A8
Barjols
Salernes
AIX-EN-PROVENCE
Argens
Draguignan
Les Arcs
Fréjus
Martigues
A7
Golfe
de Fos
Antibes
Rians
Montagne
Ste-Victoire
A5
1
A 54
Gardanne
Trets
Chaîne
de l'Etoîle
St-Maximin
la Ste-Baume
Brignoles
Le Luc
VAR
Chaîne de
la Ste-Baume
Massif
des Maures
Grimaud
A 57
Aubagne
MARSEILLE
Massif
de l'Esterel
St-Raphaël
Cannes
Iles
de Lerins
Ste-Maxime
St-Tropez
Pierrefeu-du-Var
A 50
Le Beausset
Bormes-les-Mimosas
TOULON
La Ciotat
Bandol
Hyères
La Seynesur-Mer
La Londe
les Maures
Iles de
Porquerolles
Port Cros
0
Côtes de Provence AOC
G eographi cal areas
Names of Terroirs
Coastal region
Beausset basin
Côtes de Provence Sainte-Victoire
Inland valley
St. Victoire Mountain
Côtes de Provence Fréjus
High altitude regions
Geology
Castellane
Durance
Cavaillon
The area of production, the appellation Côtes de
Provence, stretches over three French
departments: the Var, the Bouches du Rhône,
and a small section of the Alpes Maritimes,
comprising 84 towns over 20,500 hectares.
Average yield:
- 44,7 hl/ha
ALPES DE
HAUTE PROVENCE
ne
Geographical situation of the AOC
Côtes de Provence
Côtes de Provence La Londe
25 kms
The geological aspects of the Côtes de Provence
"terroir" is quite complex, as it contains
limestone (North and East), crystalline (South
and West) and volcanic soils in the easternmost
part in Frejus.
The overall climate is
Mediterranean, but there are significant
variations due to the mountains and foothills
and the influence of the sea.
A mosaic of terroirs
Due to the wide variety of "terroirs" (smaller
regions with specific soils and climatic
conditions) found in the region, there is not one
but many different Côtes de Provence, each with
its own geological makeup and climate. The
recognition of these different terroirs is a
decisive step towards creating more sitespecific, high-quality wines.
The appellation includes five major geographical
areas, which also contain three specific "terroir"
denominations: Sainte-Victoire, Fréjus and
La Londe.
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The 5 major geographical regions of the Côtes de Provence:
1 – The crystalline coastal region
of Les Maures
This area extends along the coast of the
Mediterranean from Saint-Tropez to
Hyères. The soils in this sector were
formed by the weathering of the rocks from
the Les Maures mountain range.
They are sandy-clay soils, with varying
amounts of broken quartz rock, ranging
from ochre to reddish-brown colors. The
vineyards near the sea cover coastal slopes,
bench rock and high terraces in the Les
Maures mountains.
2 – The inland valley
This area covers a half-circle around the
Les Maures mountain chain. It is cut off to
the North and Northwest by the Triassic
limestone cornice and to the Northeast by a
red rhyolite bed. This ancient sedimentary
basin, dating back to the Permian, has
sandstone and red clay bedrock that may
be covered in certain areas by colluvium
and alluvium. The vineyards are located on
the slopes and upper reaches of the valleys.
Their soils are composed of micaceous
siltstone and fine clastics or argillites with a
characteristic plum color. Their texture is
sandy-loam clay. The vineyards on the
northern and southern edges contain high
quantities of broken rock from the
limestone hills of the Triassic cornice, or
the crystalline rocks of the Les Maures
mountain chain.
3 – The Triassic plateau of the high country
This area is found in the North, northwest of
the Inland Valley between the Trias cornice
and the Jurassic reliefs of the Brignoles
and Upper-Var regions. The Upper Trias
(Keuper) formations are prevalent here, and
explain the origin of the plateau's name. On
these types of formations, broken
limestone rocks have formed, with a sandy
clay matrix that is reddish brown or yellow
in color. This is where the majority of the
vineyards in the appellation are found,
generally on the slopes, plateaus and high
terraces.
4 – The Beausset Basin
This area opens out wide to the West
towards the bay of La Ciotat, and is bound
to the north by the buttresses of SainteBeaume and to the South by the Gros
Cerveau secondary range. The basin is
made up of tightly layered downfolds,
alternating between calcareo-marl and
limestone, and reaches heights of 400 to
600 meters at the edges.
The outcrops of marl, sandstone and
limestone from the Cretaceous and
Jurassic period are dominant. In this area,
the Côtes de Provence vineyards can be
found on shallow soils that have generally
developed on colluvium rock, on the slopes
and tops of valleys.
5 – Sainte-Victoire Mountain
This vast amphitheater opens to the West,
and is drained by the Arc.
Its limits are formed to the North by the
Sainte-Victoire Mountain and to the South
by the Etoile Mountain. The region contains
many marl and sandstone outcroppings
from the Upper Cretaceous, often covered
by colluvium and alluvium due to
weathering, or from the erosion of the
limestone reliefs from the Jurassic.
The vineyards are found on the slopes and
bench rock in this sector. The soils have a
sandy-clay texture, a reddish pink color and
often have a high limestone content.
The "Terroir" denominations
Côtes de Provence
Côtes de Provence
La Londe
Sainte-victoire
The Côtes de Provence Sainte-Victoire
vineyards occupy a surface area of 2000
ha to the east of the city of Aix-enProvence, at the base of the SainteVictoire Mountain. The Côtes de Provence
Sainte-Victoire denomination includes 9
towns: Châteauneuf le Rouge, Le
Tholonet, Meyreuil, Peynier, Puyloubier,
Rousset and Trets in the Bouches du
Rhône, and Pourcieux and Pourrières in
the Var.
Located in the easternmost area of the
Côtes de Provence appellation, the Fréjus
sector is drained from West to East by the
Argens coastal river and its effluents, and
benefits from direct exposure to the
Mediterranean Sea.
The Côtes de Provence-Fréjus appellation
includes eight towns (totally or partially):
Callas, Fréjus, La Motte, Le Muy, Puget
sur Argens, Roquebrune sur Argens,
Saint Raphaël and Trans en Provence.
Climate
The vineyard is subject to a climate with
somewhat continental aspects.
Protected to the south from the effects of
the sea by the Aurélien and SainteBaume Mountains, it covers the slopes of
the upper Arc valley. The rocky hogbacks
of Sainte-Victoire also protect this
continental micro-climate, helping to
reduce the intensity of the Mistral winds.
Strong gusts may still occur, which
protect the vines from parasites. The
Côtes de Provence Sainte-Victoire
vineyards, like all the vineyards in
Provence, are considered to be some of
the most natural in France due to the
sanitary effects of the Mistral wind.
Climate
The effects of the Mediterranean create a
very special climate for the Fréjus sector.
The sea offers nearly permanent
ventilation and average heat amplitude.
It experiences some of the heaviest
precipitation in the appellation (830 to
850 mm per year) and average sun
exposure (2800 to 2900 hours per year).
Geology
The poor and shallow soils, formed by
limestone and argillaceous sandstone,
produce high-quality vineyards: powerful
and smooth reds, subtle and elegant
rosés, and lively, aromatic whites.
Côtes de Provence
Geology
The Fréjus sector has three specific types
of soils: red soils developed on sandy
clays due to the weathering of sandstone
and fine clastic from the Permian;
alluvium soil on a Permian bedrock (red,
rocky soil, sandy clay, off-white clay-loam
on tuff, yellow to off-white clay-loam on
deposits of marine pliocine); and the
sandy soils developed on weathered
metamorphic rocks of the Maures
Mountains.
The vineyards of this denomination are
located along the coast southeast of the
Maures mountain range, home of
outcroppings of extremely weathered
shale.
The Côtes de Provence La Londe
appellation includes 4 towns (either
totally or partially): Bornes les Mimosas,
La Crau, Hyères and La Londe les
Maures, over an area of 1800 hectares.
Climate
The close proximity of the sea provides
this area with its own specific climate.
The winter and summer seasons are
temperate. Yearly rainfall is extremely low
(less than 700 mm/year). Sun exposure is
high and ventilation from sea breezes is
nearly constant and brisk.
Geology
This terroir has four types of soil: soils on
shale, rocky and shallow; colluvium slopes
on shale with varying quantities of
cobblestones; colluvium rock slides with
quartzite, sandstone and shale stones; and
ancient alluvium soils with quartzite,
sandstone and shale pebbles.
21/06/10
12:25
Page 10
AOC coteaux d'aix-en-provence
KEY FIGURES
Winemakers:
- 12 cooperatives
Production:
26 million bottles
Authorized yield:
- 60 hl/ha
Volume: 195,000 hl
- Rosé: 81%
- Red: 15%
- White: 4%
Fontvieille
Average yield:
- 47,52 hl/ha
Source:
Coteaux d'Aix-en-Provence Syndicate
Mollégès
St-Rémyde-Provence
Eygalières
Les Baux
de Provence
Lourmarin
A7
Sénas
Mallemort
Charleval
Cadenet
Villelaure
Pertuis
Mirabeau
A51
Vemègues
Maussane
Eyguières
Mouries
St-Martin-de-Crau
Lambesc
Rognes
Aurons
La Barben
Salon-de-Provence
St-Cannat
Venelles
La-Fare-les-Oliviers
A8
Vitrolles
Marignane
A8
Gardanne
A51
Trets
Bouc-Bel-Air
A52
Gignac
St-Julienles-Martigues
MER MÉDITERRANÉE
MARSEILLE
Aubagne
AOC Coteaux d'Aix-en-Provence
Cassis
Wine route
Climate
The most prominent characteristic of the
Mediterranean climate is the Mistral northern
winds, renowned for their intensity, which bring
cold, dry air to the area. The Mistral also enables
the region to benefit from exceptional sun
exposure, with a yearly average of 2900 hours. The
low yearly rainfall - between 550 and 680 mm per
year - mainly occurs in the spring and fall.
AIX-EN-PR
A7
AIX-EN-PROVENCE
Berre-l'Etang
Martigues
Eguilles
Velaux
Etang
de Berre
Fos-sur-Mer
Rians
Puyricard
Coudoux
Istres
Jouques
Meyrargues
Lançon-deProvence
St-Chamas
La Durance
Le PuySte-Réparate
Pélissanne
Miramas
The Coteaux d'Aix-en-Provence appellation is
located in the western section of Provence's
limestone lands. It extends from the Durance
Rivers to the Mediterranean, and from the Rhone
Valley in the West to the Sainte-Victoire Mountain in
the East.
The winemaking activity has been concentrated in
the sedimentary basins between a series of
secondary ranges running parallel to the coast: La
Nerthe, La Fare, Eguilles, La Trevaresse, and the
Costes prolonged by the Alpilles.
It is the second largest appellation in Provence,
covering a surface area of 4100 hectares. The
Coteaux d'Aix-en-Provence vineyards cover a
compact area containing forty-nine towns located
mainly in the Bouches-du-Rhone, with a small area
in the Var as well (Rians and Artigues).
A5
1
Surface area:
4,100 hectares
St-Etiennedu-Grès
Geographic situation of the AOC
Coteaux d'Aix-en-Provence
Geology
The following are the main types of soil in the
region:
- clay-limestone rocks
- sandy, often gravelly, on molasses and sandstone
- cobbly soil with clay or loam-sand matrix on
terraces of the Arc and Durance Rivers.
Cha
de l'E
MARSEIL
M
ER
MÉ
DI
e
21/06/10
12:25
Page 11
AOC coteaux varois en provence
KEY FIGURES
Surface area:
2,500 hectares
Winemakers:
- 10 cooperatives
Production:
15 million bottles
Volume: 118,000 hl
- Rosé: 88%
- Red: 9%
- White: 3%
Manosque
Authorized yield:
- 55 hl/ha
The appellation includes 28 towns in the heart of
Provence, centred around Brignoles between
the Sainte-Baume mountain range (1100 m) to
the South and the Bessillons mountains (600 m)
to the North.
Average yield:
- 46 hl/ha
Geology
Var
ALPES DE
HAUTE PROVENCE
NICE
A 51
VAR
Barjols
Seillons
Source d'Argens
Villecroze
Salernes
Pontevès
Draguignan
Argens
A5
1
Bras
A7
Chaîne
de l'Etoîle
St-Maximin
la Ste-Baume
Brignoles
M
ER
Massif
des Maures
La Celle
Chaîne de la Ste-Baume
Garéoult
La Roquebrussanne
MARSEILLE
Fréjus
St-Raphaël
A8
Tourves
A 57
St-Tropez
A 50
MÉ
DI
TE
RR
ANÉ
E
Climate
ALPES
MARITIMES
Verdon
AIX-EN-PROVENCE
The terroir is part of the limestone region of
Provence: a series of clay-limestone upthrusts
in an East-West direction, which alternate with
areas of gravel and flint.
Source:
Coteaux Varois en Provence Syndicate
Durance
Montagne
Ste-Victoire
Geographic situation of the AOC
Coteaux Varois en Provence
TOULON
Le Lavandou
Hyères
AOC Coteaux Varois en Provence
The appellation has more of a continental
climate due to the altitude of the vineyards (350
meters on average) and the fact that the
surrounding mountains separate it from the
influences of the sea. Fall and spring are often
quite mild, while the summer months are hot
and dry and the winter extremely harsh.
21/06/10
12:25
Page 12
The Provence Wines Council
(CIVP)
The CIVP groups together the appellations Côtes de Provence,
Coteaux d'Aix-en-Provence and Coteaux Varois en Provence,
and the regional federation of wine traders. These
appellations cover a total surface area of 27,000 hectares,
produce nearly 162 million bottles of wine and include 608
private and cooperative winemakers and 72 traders.
The CIVP thus represents 95% of the AOC wines in Provence,
representing 6% of all French AOCs, all wine colors taken
together. Provence is France's number one AOC rosé wine
producing region: 40% of all French rosés are produced here,
and 8% of all the rosés in the world.
C O N TA CT S
AOC CÔTES DE PROVENCE
AOC Côtes de Provence Wine Syndicate
AOC CÔTES DE PROVENCE LA LONDE
Association des Vignerons de la Londe
RN7 - 83460 Les Arcs-sur-Argens - FRANCE
Tel: 33 (0)4 94 99 50 00
E-mail: [email protected]
1630 Chemin Soldat Macri - 83400 Hyères - FRANCE
Tel: 33 (0)4 94 00 55 61
Maison des Vins AOC Côtes de Provence
AOC COTEAUX D’AIX-EN-PROVENCE
Coteaux d’Aix-en-Provence Wine Syndicate
RN7 - 83460 Les Arcs-sur-Argens - FRANCE
Tel: 33 (0)4 94 99 50 20
Maison des Agriculteurs
22 avenue Henri Pontier - 13626 Aix-en-Provence Cedex 1
FRANCE - Tel: 33 (0)4 42 23 57 14
AOC CÔTES DE PROVENCE
SAINTE-VICTOIRE
Association des Vignerons
de la Sainte-Victoire
Vinothèque Sainte-Victoire
1 bd Etienne Boyer - BP 25 - 13530 Trets - FRANCE
Tel: 33 (0)4 42 61 37 60
AOC COTEAUX VAROIS EN PROVENCE
Coteaux Varois en Provence Wine Syndicate
Maison des Vins Coteaux Varois en Provence
Abbaye de La Celle - 83170 La Celle - FRANCE
Tel: 33 (0)4 94 69 33 18
AOC CÔTES DE PROVENCE FRÉJUS
Association Vins et Terroir de Fréjus
ROSÉ WINE RESEARCH AND
EXPERIMENTATION CENTRE
Domaine de Curebéasse
Route de Bagnols en Forêt – 83600 Fréjus
FRANCE - Tel: 33(0)4 94 40 87 90
70 avenue Wilson - 83550 Vidauban - FRANCE
Tel: 33 (0)4 94 99 74 14
AVEC LA PARTICIPATION :
The Provence Wines Council (CIVP)
Maison des Vins - RN7 - 83460 Les Arcs-sur-Argens
Tel: 33 (0)4 94 99 50 10 - Fax: 33 (0)4 94 99 50 19
Site : www.provencewines.com

onnees techniques - Vins de Provence

Transcription

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