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Coteaux d'Aix blanc, Château Revelette - 2021

You know Peter Fischer’s talent for reds and rosés, but he is also very gifted for whites, as proven by this cuvée, a blend of Provençal grape varieties enhanced by a touch of Sauvignon. The wine is aromatic, fresh, obvious, it is drunk with disconcerting ease! Not to be missed. Guide Vert RVF : 89/100
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30 hectares of vines, 17 plots located between 330 and 400 m altitude, 11 grape varieties. Ecocert certified organic farming. Ploughing after the harvest and in spring. Natural grassing during the winter. Sheep manure according to vigour and need. Treatment with (very) low doses of copper, trace elements, nettle and horsetail manure, seaweed juice, sulphur.


Manual harvest, separate grape varieties, pressing after 6 hours of maceration, separation of press wines, fermentation at 17°C with indigenous yeasts, malolactic fermentation.

Suggestions for accompaniment

Fish soup • Fine tart with tomato confit and anchovies • Stuffed courgettes.

In the heart of Provence, 30 km north of Aix-en-Provence, in the commune of Jouques, Revelette has remained in its raw, wild and mysterious state. In the shelter of the Sainte-Victoire mountain, in the middle of thousands of hectares of woods, a building, cellars, vines... A wine estate that has only one vocation: to make wine, real wine. To do this, the estate has 30 hectares of vines, with 17 plots located between 330 and 400 m in altitude, 11 grape varieties. The continental climate, with cold, harsh winters and dry, hot summers, makes this the most northerly of the Coteaux d'Aix appellations. Ploughing takes place after the harvest and in the spring. Natural grass cover is maintained during the winter. Sheep manure is spread according to vigour and need. Treatments are carried out with (very) low doses of copper, trace elements, nettle and horsetail purin, seaweed juice and sulphur. The grapes are harvested by hand in 20 kg crates to respect the fruit and avoid crushing and spillage. In the cellar, everything is done in the traditional way, but with modern equipment to ensure respectful vinification. Two barrel cellars are used for the ageing of the white and red wines. Vinification is linked to the particularities of the vintage, observation and tasting. The quality of the grapes harvested at the right maturity is paramount. This is also respected with temperature control...

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