Presentation
Presentation
It is original to be able to propose a Domaine wine in cooperative cellar. The harvest of Monsieur Faure, carried out on his estate is isolated from the overall harvest of the cellar. It is received and vinified separately.
The pebbles rolled over more than a meter of depth give character and warmth to the wine produced. The first vintage bottled was the one of 1996 in red, when part of our vineyard went to the Côtes du Rhône Villages.
In Provençal, the term «Camp Revès» means «field on the other side». This name was given to the Estate because it is located on the furthest part of the commune and constitutes an arm of land that advances on the territories of the neighbouring villages.
The pebbles rolled over more than a meter of depth give character and warmth to the wine produced. The first vintage bottled was the one of 1996 in red, when part of our vineyard went to the Côtes du Rhône Villages.
In Provençal, the term «Camp Revès» means «field on the other side». This name was given to the Estate because it is located on the furthest part of the commune and constitutes an arm of land that advances on the territories of the neighbouring villages.
Terroir
River-rolled quartz pebbles.
Winemaking
Pneumatic pressing. A part of the volume is vinified in a traditional way in tank with low temperature mastery of the alcoholic fermentation and another part is vinified in barrel and then beaten for 6 to 8 weeks depending on the tasting. The assembly is then assembled.
Malolactic fermentation not carried out to preserve primary aromas and freshness.
Malolactic fermentation not carried out to preserve primary aromas and freshness.
Varietals
Clairette
Grenache blanc
Viognier
Grenache blanc
Viognier
Specifications
Alcohol content : 13 % vol.
Advice
Serving
Served at 15/16 °C
Tasting
Pretty pale gold colour. An elegant and complex nose with slightly toasted fresh wood aromas. A sharp, fresh and creamy attack, very pleasant with slightly vanilla notes and a touch of caramel. A well-blanced and harmonious wine.
Food pairings
Aperitif – Fish in sauce - Crustaceans – white meats - pressed cheeses
