Magnum Cuvée des Oliviers
In magnum format, the Cuvée des Oliviers is without a doubt the best product to make a splash at important dinners and lunches. Because magnums offer a better quality packaging to the wine, allow a longer ageing and are a great asset on beautiful tables, you will be sure to choose a wine of insider. Moreover, this wine is emblematic of Château Virant because it was imagined by its founders and has been perpetuated for years with constancy in the blending and vinification practices.
All the men of Château Virant work to produce this exceptional wine, which amateurs regularly order
Its long vatting period of 3 weeks between 20 and 25°C allows an optimum extraction of the aromas and tannins. Its eighteen months of maturation in first passage barrels gives it character.
It is a testimony to the grape varieties selected for its production, and its mouth offers notes of spices and red fruits. It is structured, powerful, complex with a good length. Its tannins are round but present.
|Appellation of origin
|AOP Aix en Provence, Wine of Provence
|Two fermentations are at work to produce this wine: alcoholic fermentation and malolactic fermentation.
|This wine is aged in oak barrels.
Spices, red fruits
|This cuvée is produced from the vineyard of Château Virant vineyard which extends over 160 ha.
|The vines benefit from the micro-climate linked to the proximity of the Mediterranean Sea as they are located in the communes of La Fare les Oliviers and Velaux.
|Age of the vineyards
|This vintage is made from the old vines of the estate (25 years and more).
|There are 4000 vines per hectare.
|The clay-limestone soil on which the grapes of this vintage are produced is similar to the soils of Bordeaux and allows the cultivated grape varieties to express themselves fully.
|Particularity of the vineyard plantation
|From arid south-facing slopes.
|Type of viticulture
|The entire estate is certified High Environmental Value Level 3 (HVE3), the most demanding sustainable agriculture there is.
|Type of harvest
|For some years now, in order to guarantee the safety of the harvest, the grapes are picked mechanically.
|The historical concrete vats (1897) are ideal for the red wine and allow a vinification with a precise follow-up of the temperatures.
|The vinification of this vintage is said to be long (3 weeks).
|24 months after the harvest.
|Type of crop
|Date of harvest
|The harvest of the reds is traditionally started in September once the monitoring of the maturity of the grapes shows that the controlled parameters have reached their optimum.
|Cellar storage between 3 and 10 years
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