Côtes de Provence, Thomas Carteron Cuvee Elégance

Côtes de Provence, Thomas Carteron Cuvee Elégance

13.25

True spirit of Provence, mango and lychee notes with a savoury edge of peach-stone and citrus

NAME OF WINE: Carteron Elegance Cotes de Provence Rose
NAME OF ESTATE/DOMAINE: Carteron St Tropez
VINTAGE: 2016
ABV: 12.5%

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NAME OF WINE: Carteron Elegance Cotes de Provence Rose
NAME OF ESTATE/DOMAINE: Carteron St Tropez
VINTAGE: 2016
ABV: 12.5%

NAME OF VIGNERON: Thomas & Cecile Carteron
LOCATION: Provence, France
GRAPE/BLEND: 50% Cinsault, 40% Grenache, 10% Syrah
SUITABLE FOR VEGETARIANS/VEGANS: N/A
ALLERGENS (EGGS AND/OR MILK): None used

TASTING NOTE: The colour is the spirit of Provence, pale, crystalline and limpid. The nose is pretty, unveiling floral aromas of bergamot and sweet jasmine as well as bouquet of exotic and red berry fruits, whilst the palate picks up notes of mango and lychee with a more savoury edge of peach-stone and citrus.

(LOCAL) FOOD RECOMMENDATION: John Dory, tapenade, grilled summer veg


SHORT HISTORY:
The Domaine of Thomas & Cecile Carteron is situated in the commune of La Londe in a valley surrounded by the Massif des Maures and extends for over hundred hectares on sun-drenched slopes and a landscape of rocks of schists with veins of quartz. The soils are planted with 20ha of vines and 7 ha of olives. In the summer the location of the valley near the sea allows cooling breezes which leads to a slower and more progressive maturation of the grapes, giving the wines fine aromatic structure. Yields are very low (30 hl/ha) and organic manures are used. Harvests are completely manual over the course of six weeks, always in the morning when temperatures are cooler. The estate waits until there is an optimal balance of sugars, acids and polyphenols before starting the harvest, parcel by parcel.

(MICRO)CLIMATE: The sea allows cooling breezes which leads to a slower and more progressive maturation of the grapes, giving the wines fine aromatic structure

TERROIR: Rocks of schists with veins of quartz
VITICULTURE: Use some organic & biodynamic methods and currently in conversion
YIELDS: Low - 30 hl/ha

VINIFICATION: Vinification is carried out with the temperature controlled, in order to avoid too much colour being extracted from the grapes, as well as to preserve aromas and tannins. Skin contact maceration is carried out depending on the grape variety. Alcoholic fermentation is temperature-controlled. The wine then undergoes a light fining using only mineral products. Sterile filtration at bottling.