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Vin de France, Pur blanc, Château Revelette - 2021

To sum up the spirit of this wine, one could say: «everything for freshness»! Starting with its grape variety, which is based on white Ugni and Carignan, known for the tension they give to the blends. On the nose, lemon peel and lemon balm dominate, while on the palate a fresh and salivating breeze invades the palate.
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Technique

Viticulture

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.

Oenology

Hand harvested, ugni blanc and carignan blanc directly pressed at 20°, chardonnay crushed and macerated in its own juice for 4 weeks with daily punching down. Aged in ovoid tanks. Malolactic fermentation done, aged on large lees without racking, without SO2.

Suggestions for accompaniment

Courgette flowers stuffed with mint and ricotta • Skin-roasted sole, salicornia.

Domain
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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