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La Vidaubanaise
Cooperative
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The wines
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.01. La Bastide du Curé
AOP Côtes de Provence
Separate vinification, made only from carefully selected vines, traceable back to the vineyard. Very rich and fruity (strawberry and raspberry), balanced, with a lingering finish. A very elegant rosé.
An ideal accompaniment to many typical Mediterranean dishes, such as pistou soup, anchoïade or bouillabaisse, as well as fish, grilled meat and salads.
Rosé world wine contest - 2011 : Médaille d'Argent
Guide des vins Gilbert et Gaillard - 2007
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Origin
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| Country | France |
| Vine growing region | Provence & Corsica |
| Wine estate | Cave la Vidaubanaise |
| Denomination | AOP Côtes de Provence |
| Production method | environmentally friendly growing |
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Features
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| Type of wine | Still wine |
| Colour | Rosé |
| Robe | | | Robe | very pale with purple highlights |
| Alcohol content(%) | 12,5 |
| Sugar content | 0-5 g/l |
| Vintage | Current |
| Grape varieties | Cinsault (55%), Grenache (45%) |
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Harvest & vinification
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| Harvest | Annual monitoring of land plots, and upstream selection of grapes by a wine technician. |
| Yield (hl/hectare) | 55 |
| Vinification | Maceration at low temperature, and bleeding.
Vinification at 14 or 15°C and ageing on lees.
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| Malolactic fermentation | Not done |
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Packaging and conservation
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| Bottled | Domaine/Château |
| Bottling | 75 cl bottle |
| Ageing potential | Less than 12 months |
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Sales contitions
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| Quantity produced (hl) | 100 000 Bottle(s) |
| Minimum order | |
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Tasting recommendations
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| Temperature (°C) | 12 |
| Best as | dinner for two, Special occasion, With friends, Aperitif |
| Food pairing | With an entire meal, Salads, Grilled fish, Melon, Grilled meat, Cheese, Provence cuisine |
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Larger view