Gabriel Farnet purchased Château Minuty in 1936 and set about restoring it to its former splendour. In 1955, Château Minuty became one of 23 wineries to be classified as the distinguished Cru Classé des Côtes de Provence.
His father, Etienne Matton, who was for many years the president of the Classified Growths, replanted traditional Provençal grape varietals with limited yields, striving for the highest quality of vinification and secured the reputation of Château Minuty in the greatest restaurants of the French Riviera.
Vines are in double guyot with 2 arms inclined to 30 degrees with 2 eyes on every arm. Trellising in 2 dimensions in 1.70 m height. The manual disbudding helps to quantify the harvest by avoiding any green grape harvest. During the phytosanitary treatments, they don't use any systemic product.
The grapes are harvested manually at their technical maturity and then crushed and de-stemmed. They then undergo a short maceration from 3 to 4 hours before pressing. This is then allowed to settle overnight at 15°C (59°F). Alcoholic fermentation at 16°C (60.80°F) in stainless steel tanks to preserve the aromas. Malolactic fermentation blocked by sulphating. The wine is then aged in stainless steel tanks at 15°C (59°F) with Light filtration before bottling. Stores in air-conditioned cellars
A magnificent wine of pleasure, the aromatic harmony of Grenache and Cinsault offers some notes of peach and candied orange. The mouth is fresh and round.
Mica-schist soil with south westerly aspect. Traditionally cultivated, soil is mechanically worked using a plow and without applying herbicide.
Grapes varieties used from selected parcels: Grenache and Tibouren Vines are in double "guyot" with 2 arms titled to 30 degrees with 2 inclined eyes on every arm. Trellising in 2 dimensions in 1.70 m height. Manual de-budding helps to quantify the harvest by avoiding any green grape harvest.
Manual harvest of grapes and manual sorting in the cellar. Total crushing and destemming, then cooling of grapes. Light skin contact maceration at 15°C. Straining of the first juices and separation of the press juices. Settling one night at 15°C then alcoholic fermentation in stainless steel tanks at 14°C to preserve aromas. Malolactic fermentation stopped by sulphite.
Ageing in stainless steel tanks at 15°C (59°F). Light sticking in November. Storage in air-conditioned cellars.
This rosé with a vibrating expression is a concentration of greedy aromas, with an intense freshness which offers the full expression of fruits.