Magnum des Minettes
Cuvée des Minettes, a choice name for a well-represented domain.
If this name evokes at first sight the elegant young girls of the South of France, it is not by chance. Christine Cheylan wanted a modern, sparkling and refreshing cuvée, in short a pink reference to the Minettes of Provence! Moreover, her father Robert has always given her the affectionate nickname of "Minette".
But, if this fresh wine with its slightly salmon-colored reflections seduces in restaurants and festive evenings, it is also because its mouth is structured with a beautiful vivacity. This gives the Cuvée des Minettes a perfect balance of finesse, elegance and freshness
The grape varieties used, Grenache, Cinsault and Syrah, are worked by direct pressing in order to obtain a very clear robe, a real asset for the amateurs of contemporary rosé wines.
Its vinification in cold stabulation and cold fermentation give this wine notes of citrus and flowers.
|Appellation of origin
|AOP Aix en Provence
|Grenache, Cinsault, Syrah
|To be consumed within the year
|The juices undergo alcoholic fermentation only.
|Citrus and flowers
|The Cuvée des Minettes is a wine produced from a dozen hectares of our estate.
|The vines are located on our plots of land in the commune of Lançon de Provence, called "Règne Iris".
|Age of the vineyards
|To elaborate our rosés, the vines are aged from 3 to 25 years maximum.
|The plantation has a density of 4000 trees per hectare.
|All plans take root in a clay-limestone soil
|Particularity of the vineyard plantation
|The vineyard is exposed to the south in order to capture the maximum amount of sunlight.
|Type of viticulture
|The entire estate is certified High Environmental Value level 3 (HVE3), the most demanding sustainable agriculture there is
|Type of harvest
|Mechanical harvesting to guarantee a perfectly ripe crop.
|The Cuvée des Minettes is produced in temperature-controlled stainless steel vats to control all the stages of stabulation and fermentation.
|The vinification is done by direct pressing then stabulation and cold fermentation.
|4 months after the harvest.
|Type of crop
|Date of harvest
|Harvesting is traditionally done during the last two weeks of August for these varieties
|Optimum in the year following its vintage. Freshness preserved over 2 years.
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