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Pradeaux style summed up in a delicious wine to be enjoyed young. More info
Having left the Bandol appellation for more freedom, this Pradeaux cuvée is made up mainly of Carignan, finished with Counoise and Mourvèdre. The vines grow facing the sea in a clay-chalk terroir. Whilst the château is currently in the process of converting to organics, the utmost respect for its terroir has always been at the heart of Pradeaux’s philosophy. The grapes are harvested by hand and only indigenous yeasts are used for fermentation. Unlike the other wines from this domain, this one spends only 3-4 months in barrels before bottling. The resulting cuvée is one made to be enjoyed in its youth. It has an intense, crimson colour and its nose is an explosion of red fruits and spices. The palate is typical of old Carignan, complex and rich, making it the perfect accompaniment for any kind of meat dish.
IGP du Mont Caume Château Pradeaux Bienfait des Pradeaux Famille Portalis serve at a temperature of 16°C. It will pair perfectly with the following dishes: Magret de canard grillé, Cochon grillé , Rôti de boeuf.
Having left the Bandol appellation for more freedom, this Pradeaux cuvée is made up mainly of Carignan, finished with Counoise and Mourvèdre. The vines grow facing the sea in a clay-chalk terroir. Whilst the château is currently in the process of converting to organics, the utmost respect for its terroir has always been at the heart of Pradeaux’s philosophy. The grapes are harvested by hand and only indigenous yeasts are used for fermentation. Unlike the other wines from this domain, this one spends only 3-4 months in barrels before bottling. The resulting cuvée is one made to be enjoyed in its youth. It has an intense, crimson colour and its nose is an explosion of red fruits and spices. The palate is typical of old Carignan, complex and rich, making it the perfect accompaniment for any kind of meat dish.
One of Bandol's top producers, Château Pradeaux has been owned by the Portalis family since 1752. It was on this date that the Comte Jean-Marie-Etienne Portalis inherited the property; he subsequently became a minister under Napoleon and participated in the creation of France's Civil Code. In the aftermath of the Second World War, the Comtesse de Portalis came to live at Château Pradeaux and decided to plant a vineyard at the property, which had previously only grown olives. Her nephew Cyrille Portalis has managed the estate since 1983. Château Pradeaux's vines are planted in clay-limestone soil and gently cooled by the Mediterranean breeze. These conditions are particularly well-suited to Mourvèdre, the predominant grape in the property's grand vin. The vineyard is managed using traditional methods: chemical treatments are kept to a minimum and yields are strictly limited. Harvests are entirely manual and the grapes are not destemmed. After vinification, the wines are matured for at least three years in oak casks.
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