{"id":711,"date":"2017-03-01T16:16:35","date_gmt":"2017-03-01T15:16:35","guid":{"rendered":"http:\/\/la-calisse.fr\/the-vineyard\/"},"modified":"2017-11-29T12:46:54","modified_gmt":"2017-11-29T11:46:54","slug":"the-vineyard","status":"publish","type":"page","link":"https:\/\/www.chateau-la-calisse.fr\/en\/the-vineyard\/","title":{"rendered":"The vineyard"},"content":{"rendered":"
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Patricia ORTELLI acquired the CHATEAU LA CALISSE in 1991. Since its purchase, the vineyard has been thoroughly restored and developped.
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The vines have been replanted following a North\/South orientation in soils with a chalky balanced texture. These have been subsoiled, drained and levelled and spread over several terraces with excellent sun exposure. The Romans already grew vines on this suitable type of soil located at an altitude of 380 metres in a depression that generates a microclimate.<\/p>\n<\/div><\/div><\/div><\/div>

Enc\u00e9pagement<\/span><\/h2>\n

It relates to – AOP\u00a0(Appellation d’Origine <\/em>Prot\u00e9g\u00e9e)\u00a0C\u00f4teaux Varois en Provence\u00a0–\u00a0 guaranteed vintage:<\/p>\n

WHITE WINES :<\/strong>\u00a03,50 hectares<\/p>\n

– Rolle
\n– Grenache Blanc
\n– Clairette<\/p>\n

RED WINES :\u00a0<\/strong>5,75 hectares<\/p>\n

– Syrah
\n– Grenache
\n– Cabernet Sauvignon<\/p>\n<\/div><\/div><\/div><\/div>

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Growing techniques<\/span><\/h2>\n

The soil is prepared according to the traditional methods – claws, ploughing, no chemical weed killer or fertiliser. <\/span><\/p>\n

The vines are fastened onto 3 threads (1m80) and some stalks are removed before ripening in order to not exceed the maximum production of 35 hectolitres per hectare.
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The treatments are traditional, mainly using copper and sulphur.
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The vineyard has been awarded since 1996 the – Organic Agriculture Certification (Contr\u00f4le ECOCERT).
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The harvest<\/span><\/h2>\n

The grapes are harvested\u00a0by hand while fully riped<\/strong>\u00a0and the selected bunches are carried to the cellar in 20kg boxes.<\/p>\n<\/div><\/div><\/div><\/div>

The Wines <\/span><\/h2>\n<\/div><\/div><\/div>

The wine processing takes place using the latest techniques (pneumatic wine press, thermo-adjusted stainless steel vats). The ros\u00e9 wines are vinified after trapping. The fermentation occurs at low temperature. As far as the red wines are concerned, the vinification is traditional but some are matured in new oak casks.<\/span><\/p>\n


\nThe whole harvest of AOC COTEAUX VAROIS EN PROVENCE is bottled.<\/span><\/p>\n

Every year, the production consists of:<\/span><\/p>\n

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  • 15 000 <\/b>bottles of Blanc de Blancs (white wine made with white grapes)<\/span><\/li>\n
  • 20 000<\/b> bottles of ros\u00e9 wine<\/span><\/li>\n
  • 15 000<\/b>bottles of red wine<\/span><\/li>\n<\/ul>\n

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