Bandol Château Sainte-Anneserve at a temperature of 16°C. It will pair perfectly with the following dishes: Cake à la mozzarella, tomates et sauge, Côtes dagneau grillées aux aubergines et courgettes aux amandes, Canard sauvage rôti au fumet de cèpes.
The Bandol appellation (an AOC since 1941) covers 1500 hectares, entirely south-facing between Marseille and Toulon. Spread over eight communes surrounding Bandol, the vineyards form an amphitheatre oriented towards the sea. Erosion has obliged winegrowers to build terraces in some areas, known as "restanques". Rich in silica from the disintegration of the parent rock, calcareous sandstone or sandy marl, the soil is suited to the production of fine, structured wines. This very sunny terroir benefits from an excellent microclimate: the summer heat is tempered by the proximity of the Mediterranean on the one side and the amphitheatre of wooded hillsides provide protection from the cold north wind on the other. Bandol's red wines are made mainly from Mourvèdre, the appellation's star variety. The basis of all blends (in proportions varying from 50 to 95%) it is combined with Grenache and Cinsault, the first bringing generosity, the other finesse. Aged in barrels for a minimum period of 18 months, the Mourvèdre's tannic character reveals a generous, complex, elegant structure. An excellent wine for cellaring, it can also be enjoyed young for its power and generosity: this is the paradox of red Bandol.
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