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Blend: | Le vin cuit de Grand'Boise |
Colour: | Red |
Type de vin: |
Vin Cuit de Provence (with the generic Appellation of Table Wine) |
Varieties: | Grenache, Syrah, Cinsault, Carignan |
Fermentation: | Stainless steel vat |
Aging: | Barrel Malolactic fermentation |
Bottle: | 50 cl |
Culture raisonnée (reasonned
viticulture)
Chateau Grand Boise is cultivated in accordance with the charter of
“Nutrition Méditerranéenne en Provence”. Its
healthy environment permits the use of “reasoned agriculture”
using neither artificial fertilizers nor chemical herbicides.
Overall Strategy
Epitome of the famous Vin Cuit, obtained by slowly evaporating the grape
juice in coppers over a wood fire. After barrel aging, this wine breathes
out scents of melon and jams. It is an intense experience.
>> To find out more about vin cuit...
Tasting notes
Terra cotta robe. Nose - cherry, red fruit jam, melon with hints of
caramel. Light in the mouth, very well balanced and attractively scented.
Drink between 10°C and 12°C (50 & 54°F), as an aperitif. It will
also make a perfect match with desserts, foie gras or blue cheeses,
such as Roquefort.
Press comments
Guide
Gilbert & Gaillard 2010:
“Attractive balance in the mouth, where
the
freshness brings out the best of the scents...”
2012 Aix-en-Provence Competition :
Gold medal