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The French wines from Provence are well known worldwide for their excellent flavours. The designations of origin of the Wine Region of Provence include AOC Bandol, AOC Baux-de-Provence, AOC Bellet, AOC Cassis, AOC Coteaux-d'Aix-en-Provence, AOC Coteaux-Varois, AOC Côtes-de Provence and AOC Palette.
It should be noted that between 60% and 70% of the bottled wine in Provence is rosé, and Mediterranean grapes and Cabernet Sauvignon have a special role, although the most common are still the Grenache, Monastrell (Mourvèrdre), Cariñena, Samsó and Syrah.
The wines from Provence, in general, are produced mainly in the areas of Badol, Cassis, Palette and Bellet. The wines are made according to the bleeding and short maceration systems. In particular, the French wines from Provence and the Palette region provide full-bodied wines produced in ancient vineyards. They offer a slower ripening in red and white wines.
The French wines from Palette usually accompany the exquisite fish dishes and the rest of the gastronomy that we can find in the prestigious French Riviera.
Other denominations to be highlighted are the AOC Côtes-de-Provence, which is divided into five sub-areas: Le Bassin du Beausset, Les Collines du Haut-Pays, La Vallée intérieure, La Bordure Maritime and Sainte-Victorie. The AOC Côtes-de-Provence offers rosé wines with fruity Grenache and Samsó wines, spiced and floral.
Among the Palette wines, we highlight the 2014 Château Simone Blanc with a golden colour. On the nose, it has floral and fruity notes, finely woody, while on the palate it is wide, with a lot of freshness. It consists of 80% Clairette grape, 10% white Grenache, 5% Ugni blanc, 3% Bourboulenc, 2% Muscat blanc.
On the other hand, the Château Simone Rosé 2015 features ruby colours. The rosés are typical of this area, so their excellence in nose and mouth are sublime. On the nose, we find delicate notes of red fruits: strawberries, cherries... and on the palate, the good vivacity and delicacy of the fruit. To make this wine the following grapes have been used: 45% Grenache, 30% Mourvèrdre, 5% Cinsault, 20% secondary varieties, including Syrah, Castet, Manosquin, Cariñena, and some Muscatel.
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