Producer wine
Chateau St Anne

COUNTRY :
France

REGION :
Provence

PRODUCTION :

Françoise and Jean-Baptiste Dutheil

Château Sainte Anne is a 15 ha estate located in Bandol, one of the top Appellations of Provence. The Domaine is now managed by Françoise Dutheil and her son Jean-Baptiste. In addition to pioneering the Bandol appellation 5 generations ago, Château St. Anne has also been on the forefront of natural winemaking. They have worked closely with Thierry Puzelat, Pierre Overnoy, and Gramenon since the 1970s and were one of the founding members of the Association des Vins Naturels (AVN).Château Sainte Anne’s Bandol terroir is unique among the Provence wines. The proximity to the sea and strong winds between the steep hills have created a micro climate which makes it possible to plant and grow on terraces in spite of the punishing summer heat. This is why Mourvedre, a variety which struggles to ripen elsewhere, is at home here in Bandol. Château Sainte Anne produces reds, white and rose (20% of the production). All the wines are fermented naturally in stainless steel vat and the reds are aged in oak for a very long time. 2g/hl of sulfur added at bottling.

 

CUVÉES
Wine

Bandol Blanc

Region: Provence
Grape: Clairette, Ugni Blanc
Vineyard Size: 0.75 hectares
Soil: clay, limestone
Average Age of Vines: 30-55 years
Farming: organic
Harvest: by hand
Winemaking: direct press, fermentation in stainless steel
Aging: in stainless steel
Fining: none
Filtration: none
So2: minimal

Wine

Bandol Rouge

Region: Provence
Grapes:
Mourvèdre, Cinsault, Grenache
Vineyard Size: 12 hectares
Soil:
clay, limestone
Average Age of Vines:
30-55 years
Farming:
organic
Harvest:
by hand
Winemaking: direct press, fermentation in stainless steel with indigenous yeasts
Aging: 18-24 months in foudres
Fining: none
Filtration: none
SO2: minimal

Wine

Côtes de Provence Rouge

Region: Provence
Grapes:
Mourvèdre, Cinsault, Grenache
Vineyard Size: 12 hectares
Soil:
clay, limestone
Average Age of Vines:
30-55 years
Farming:
organic
Harvest:
by hand
Winemaking: direct press, fermentation in stainless steel with indigenous yeasts
Aging: 18-24 months in foudres
Fining: none
Filtration: none
SO2: minimal