The ingredients are severely framed by the AOC decrees, modified in 1996.
Marsanne and Clairette grapes, each for the half of it, compose 60% of all vintages. The Marsanne , a vigorous but fairly productive grape, gives a green juice, carrier of proof and aroma which contributes to the delicacy and a good length in the mouth of the Cassis white wines. The Clairette, a tardy variety, is also fairly productive but contributes to freshness, acidity and length.
The white Ugni finds in Cassis the soil and microclimate necessary for its quality. 30% each of these three principal grape varieties assure very well balanced wines.
Furthermore are added two secondary grapes, the white Bourboulenc, tardy and sane adding delicacy and aroma and the Sauvignon, adding a touch of almond flower and hyacinth to the subtle Cassis' white wines nose.
The Cassis white wine, rare and precious, is recognized by being fat, rich, long in the mouth and having a mineral touch. When it is young it is fresh and dominated by a touch of citrus fruit. At maturity it develops the parfums of honey and quince. To be served between 8 and 10 °C.
Red and Rosé wines
Grenache, Cinsault and Mourvèdre grapes produce Rosé, turned to wine by direct pressing and red wines.
The Rosé wine with its brilliant and delicate colour develops a perfume of flowers and red fruit. As the white wine it is to be served between 8 and 10°C.
The red wine with it's deep ruby colour distinguish itselfby a nose of spices and a touch of red fruit. Its well balanced tannins assure a long shelf live.
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