EN

Red Wines A.O.C. Bandol

There is 1 product.

Ordenar per:

Showing 1-1 of 1 item(s)
Filtrar

Buy Red Wines A.O.C. Bandol

Red wines A.O.C. Bandol are high-quality red wines produced in the Bandol region, in Provence, France. They are known for their distinctive character and are made primarily from the Mourvèdre grape variety.


What red grape varieties are there in the A.O.C. Bandol?

In the Appellation d'Origine Contrôlée Bandol, the most prominent and predominant red grape variety is Mourvèdre. La Mourvèdre, also known as Monastrell in Spain, is well suited to the hot and sunny climate of Bandol and produces intense red wines with great character. Bandol wines made from Mourvèdre are typically deep and concentrated, with notes of ripe black fruit, spices, Provencal herbs, and a distinctive mineral character. In addition to Mourvèdre, other red grape varieties are allowed in the A.O.C. Bandol, like Grenache and Cinsault, which can be used in a smaller proportion to add complexity and balance to the wine.

  • How are A.O.C. Bandol?

    The red wines A.O.C. Bandol are made following a traditional process that stands out for its focus on quality and the expression of the terroir. The harvesting of the grapes is done by hand to ensure the selection of the best bunches. The harvest is usually carried out when the grapes reach their optimum point of maturity. The grapes are destemmed to separate the clusters from the stems. Then, the crushing is carried out to break the grapes and release the must that contains the sugars and the compounds necessary for fermentation. The must, along with the skins and seeds of the grapes, is placed in fermentation tanks. Here, alcoholic fermentation occurs, where the sugars present in the must are converted into alcohol under the action of yeasts. In Bandol, it is common to use the Mourvèdre grape variety, which requires a longer fermentation and at controlled temperatures to extract all its flavors and tannins. During fermentation, maceration takes place, which consists of keeping the must in contact with the skins and seeds. This allows the extraction of aromatic compounds, color and tannins from the grapes, providing structure and complexity to the wine. The duration of the maceration can vary depending on the producer and the style of wine that you want to obtain. Once the fermentation and maceration have finished, the pressing proceeds to separate the resulting liquid from the skins and solid seeds. The liquid obtained is called press wine and is usually more intense and structured.

    The red wines A.O.C. Bandols typically undergo a period of aging to allow the flavors and tannins to integrate and develop further. This aging can take place in oak barrels, where the wine acquires characteristics of wood, or in the bottle, where it continues its evolution. It is important to note that each winery and producer may have their own approach and specific techniques for the production of A.O.C. red wines. Bandol, which contributes to the diversity and uniqueness of the region's wines.

  • Which dishes pair well with the red wines of A.O.C. Bandol?

    The red wines of A.O.C. Bandol are an excellent choice to pair with a variety of dishes. Thanks to their pronounced structure and character, they complement well with red meats, such as steak, lamb or game meat, enhancing the intense flavors of these preparations. They are also a wise choice to accompany game dishes, such as wild boar or deer, as their richness and body are perfectly suited to these intensely flavored meats. In addition, the red wines A.O.C. Bandol pairs well with strong cheeses, such as Roquefort or aged Comté, and with dishes with intense flavors such as casseroles, stews or dishes based on mushrooms. In summary, its versatility and structure make A.O.C. Bandol are an excellent choice to accompany a wide range of dishes with an intense and complex flavor.

NEWSLETTER

Stay up to date with all our news, offers and promotions.