Château Ste Croix - Côtes De Provence Cuvée Acacia

Château Ste CroixCôtes De Provence Cuvée Acacia

The Côtes De Provence Cuvée Acacia of Château Ste Croix is a red wine from the region of Provence.
This wine generally goes well with beef, lamb or mature and hard cheese.

Details and technical informations about Château Ste Croix's Côtes De Provence Cuvée Acacia.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Foglia tonda

A very old Italian grape variety, known in the south of Tuscany, in Umbria, ... in France, it is almost unknown. Foglia tonda is related to sangiovese or nielluccio from Corsica.

Informations about the Château Ste Croix

The winery offers 3 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Provence

The Château Ste Croix is one of of the world's greatest estates. It offers 3 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 250000 of of France wines
In the top 7000 of of Provence wines
In the top 300000 of red wines
In the top 900000 wines of the world

The wine region of Provence

Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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