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|
|Assembly||Grenache, Cinsault, Syrah|
|Wine storage||To be consumed within the year|
|Wine fermentation||The juices undergo alcoholic fermentation only.|
|Wine maturation||No breeding.|
|Dominant aromas||Citrus and flowers
|Area||The Cuvée des Minettes is a wine produced from a dozen hectares of our estate.|
|Location||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.|
|Planting density||The plantation has a density of 4000 trees per hectare.|
|Floors||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.|
|Winery||The Cuvée des Minettes is produced in temperature-controlled stainless steel vats to control all the stages of stabulation and fermentation.|
|Vinification||The vinification is done by direct pressing then stabulation and cold fermentation.|
|Bottling date||4 months after the harvest.|
|Type of crop||Traditional|
|Date of harvest||Harvesting is traditionally done during the last two weeks of August for these varieties|
|Custody level||Optimum in the year following its vintage. Freshness preserved over 2 years.|
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