Definition: AOC range

Provence region. Production area located on the outskirts of Aix-en-Provence, south-east towards Meyreuil, more precisely within the municipalities of Aix-en-Provence, Meyreuil and Le Tholonet in the Bouches-du-Rhône department. Classified as an AOC in 1948. Area under production: nearly 35 hectares, making it one of the smallest appellations. White grape varieties: Clairette; complementary varieties, Colombard, Muscat à petits grains, Pascal, Piquepoul and Ugni; Rosé/grey: Clairette; accessory variety, Terret-Bourret (maximum 20%); Blacks: Cinsaut, Grenache, Mourvèdre (minimum 10%); accessory grape varieties maximum 50%, Cabernet Sauvignon, Carignan, Syrah and Tibouren. Vinified as: white, rosé and red. The latter is always aged in wood. It can be kept: rosé should be drunk young; whites and reds can be kept for 4 to 5 years, or even longer, depending on the vintage. Ideal serving temperature: between 8 and 10°C for whites and rosés; between 16 and 17°C for reds. Pairing: white with fish; red with grilled red meat.