Château des AnnibalsLa Jouvencelle Coteaux Varois en Provence
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the La Jouvencelle Coteaux Varois en Provence of Château des Annibals in the region of Provence often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of spices.
Food and wine pairings with La Jouvencelle Coteaux Varois en Provence
Pairings that work perfectly with La Jouvencelle Coteaux Varois en Provence
Original food and wine pairings with La Jouvencelle Coteaux Varois en Provence
The La Jouvencelle Coteaux Varois en Provence of Château des Annibals matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of tuna and goat cheese pie, paella for dummies (simple and delicious) or salmon koulibiac.
Details and technical informations about Château des Annibals's La Jouvencelle Coteaux Varois en Provence.
Discover the grape variety: Rolle
Structured, aromatic whites with an ample mouth and fresh acidity, featuring aromas of citrus (grapefruit, lemon), pear, white flesh fruits, white flowers, fennel and typical marine saline notes. Slightly bitter finish on citrus peel. The absolute signature of great Provence whites (Côtes de Provence AOC, Bellet AOC), a pillar of Corsican whites (Patrimonio AOC, Ajaccio AOC) and present in Languedoc. The French name for Italian Vermentino, native Mediterranean grape.
Last vintages of this wine
The best vintages of La Jouvencelle Coteaux Varois en Provence from Château des Annibals are 2016, 2019, 2017, 2018 and 2015.
Informations about the Château des Annibals
The Château des Annibals is one of of the world's greatest estates. It offers 9 wines for sale in the of Coteaux Varois en Provence to come and discover on site or to buy online.
The wine region of Coteaux Varois en Provence
Provençal AOC of the Var hinterland (28 villages, ~2,229 ha) tempered by the Sainte-Baume massif. Signature rosés dominate (91%): pale robe with signature notes of strawberry, grapefruit, white peach, flowers (rose, garrigue) and a citrus touch, fresh and thirst-quenching palate — more structured and mineral than the coast thanks to altitude. Cinsault, Grenache, Syrah, Mourvèdre at the base, local Tibouren. Supple cherry-garrigue reds, Rolle and Clairette whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
