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IGP Méditerranée, Grand blanc, Revelette - 2020

It has been a long time since we have been so charmed by a white from Provence: in this vintage, this wine even rises to the top, joining the great northern whites of France. A surprisingly refined nose (lime blossom, citrus fruits, hydrocarbons) that opens the senses to appreciate a pure, crystalline palate, excellent in its tactile sensations. Its length is incredible. A real favourite. Guide Vert RVF : 94/100
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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.


Harvested in crates, de-stemmed, 30% vinified in vats at 18°C, 40% vinified in new barrels and 1, 2, 3 and 4 years old for 10 months on the lees and without SO2, regular stirring of the lees, 30% vinified in 25hl tuns, indigenous yeasts.

Suggestions for accompaniment

Fish soup - Thin tart with tomato confit and anchovies - Courgettes stuffed with ricotta and basil.

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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