The Winery Saint Antonia is one of the best wineries to follow in Côtes de Provence.. It offers 2 wines for sale in of Côtes de Provence to come and discover on site or to buy online.
Looking for the best Winery Saint Antonia wines in Côtes de Provence among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Saint Antonia wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Saint Antonia wines with technical and enological descriptions.
How Winery Saint Antonia wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of harira de mamie (moroccan soup), braised lamb with peppers or the garbure.
The AOC Côtes de Provence is the largest appellation in the Provence wine region of southeastern France. It covers about 20,000 hectares of vineyards, which produce the vast majority of Provence's rosé wine. This appellation includes most of the vineyards in the Var department - essentially the eastern half of the Provence wine region - with the exception of 2,250 hectares North of Toulon which are reserved for the Côteaux Varois en Provence appellation. Although it also covers red and white wine, about 80% of Côtes de Provence production is rosé.
This wine is mainly made from the Grenache, Syrah, Mourvèdre and Cinsaut grapes, as well as the quintessential Provence red Tibouren. Although clearly a minority, the Volume of red wine produced under this title (and elsewhere in Provence) is increasing and currently represents about 15% of the total. Grapes such as the three key Rhone varieties mentioned above and Cabernet Sauvignon (introduced here in the 1960s) are being used by a New wave of winemakers eager to demonstrate that rosé is not the only interesting wine in the region. Only about five percent of Côtes de Provence wines are made from white grapes, particularly Rolle (Vermentino).
How Winery Saint Antonia wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or lean fish such as recipes of mackerel in white wine, carne de porco alentejana (sliced pork with vongoles) recipe... or hake with small shrimps for cookeo.
The négret castrais is called mauzac noir. It is in the region of Toulouse that we find this variety doomed to disappear. Its origins are to be found in the Gaillac region, where it reaches maturity during the second period. The plant likes clay-limestone soils. It can be recognized by its late buds. Its bunches have short peduncles bearing compact, truncated cone-shaped loads. They are often winged and loaded with medium-sized berries. The pulp is covered with a thick skin whose colour is more or less red depending on the sun exposure of the bunch. Worms, excoliosis and powdery mildew are the main enemies of this variety. When vinified, Castres Negret gives off a fairly good character from its mauzac stock. The wine gives off notes of vanilla, apple, pear and jasmine. The juice is not very colourful and light in the mouth.
Planning a wine route in the of Côtes de Provence? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Saint Antonia.
This is a very old grape variety, most certainly of Italian origin, not to be confused with other grape varieties with the name or synonym Calabria. Writings sometimes mention a white calabre resulting from an intraspecific crossing between bicane and muscat à petits grains blancs, although we are not sure that it is the same variety described here. You will note below that the leaf is very similar to that of the muscat à petits grains, to be continued. It can still be found in Italy, Hungary, Romania, Czech Republic, Germany, Ukraine, ... in France it is almost unknown.
