Ch Maïme Heritage Côtes de Provence

Pale salmon color with a pleasant citrus nose with tangy notes. Mouth with a round and generous substance scented with fruity notes. AOP Côtes de Provence Alcoholic degree 12.5% Schistous mica soils in the upper part, sandy clay in the lower part Grapes 10% Syrah – 45% Grenache – 45% Cinsault Vines and harvest Planting density of 4500 vines/ha 12 to 15 years old Double Royat cord pruning Reasoned culture Mechanical harvest – done at night, from mid-August to the end of September Winemaking Closed-cage pneumatic press In thermo-regulated stainless steel vats, each grape variety is collected individually in vats - Measured pressing and careful settling - Pellicular maceration for Grenache and Syrah - Pre-fermentation stabilization for 10 days at around 8°C - Fermentation controlled by maintaining the temperature at 17°C Aging in thermo-regulated stainless steel vats – on fine lees – duration of 1 to 2 months