Vinification : As soon as it arrives at the cellar, the harvest is distributed to a scraper, which allows the berries to be separated from the unwanted stalk. The grapes are then cooled to a temperature of 10°, then transported to pneumatic presses, which allow a gentle and progressive pressing, preserving the aromatic finesse of our harvest. The must is kept at low temperature. Fermentation takes place in temperature-controlled vats between 16 and 18°. The finished wines are assembled, then filtered during the winter.
Cépages: 40% Marsanne - 40% Ugni Blanc - 20% Clairette
Tasting: Characteristic by its “flint” taste, this wine has made Cassis Bodin famous. Very expressive nose, mineral, floral, very fresh, with citrus notes
Food/wine pairing: Ideal with shellfish, grilled fish, bouillabaisse
Cassis Protégée - Provence
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