Our white wines

- AOP Coteaux d'Aix en Provence Domain

Vermentino, Ugni Blanc, Clairette, Sauvignon,

Pellicular maceration, settling and fermentation at 16°C give a dry white wine with aromas of citrus fruits and fresh white fruit. Very well balanced.

To be served between 12°C and 14°C.

To be enjoyed as an aperitif, with grilled fish or with shellfish for example.

- AOP Coteaux d'Aix en Provence Symphony of Naïs

Vermentino, Clairette, Ugni Blanc and Sauvignon

Harvested over-ripe, vinified and aged in barrels on lees with stirring to put the lees back in suspension for 12 months.
Powerful wine, with aromas of grilled almonds and vanilla. It is a very fat wine and very long in the mouth.

To be served between 14°C and 16°C.
Keeping time: 3 years

To be enjoyed with a veal blanquette, fish in sauce, white meat in sauce or even cheese.

Our rosé wines

- PGI Mediterranean

Caladoc, Cabernet Sauvignon, Carignan,

Rosé from direct pressing, well balanced, slightly fruity.

To be served between 12°C and 14°C.
To be enjoyed as an aperitif or with cold starters.

- AOP Coteaux d'Aix en Provence Estate

Syrah, Cabernet Sauvignon, Grenache

Pellicular maceration, fermentation around 17°C, this wine is very aromatic with notes of red fruits. Good length in the mouth.

To be served between 12°C and 14°C.

To be enjoyed with cold starters or accompanying Mediterranean cuisine.

- AOP Coteaux d'Aix en Provence Creation of Naïs

Grenache, Cabernet, Syrah,

Cuvée to celebrate the estate's 15th anniversary in 2016 in its beautiful screen-printed bottle. Very fruity rosé thanks to a lot of work on the lees, on the citrus fruits. Very complex with a good length in the mouth and a nice balance.
Pleasure wine.

To be served between 12°C and 14°C.

To be enjoyed as an aperitif, with Asian dishes or Mediterranean cuisine.

- AOP Coteaux d'Aix en Provence Symphony of Naïs

Grenache, Syrah, Cabernet Sauvignon,

Vinified and aged in barrels on lees for 12 months, with stirring to put the lees back in suspension, this rosé is atypical and more powerful, with slightly woody notes and perfect balance.

To be served between 14°C and 16°C.

To be enjoyed on packets or accompanying oriental cuisine.

Our red wines

- AOP Coteaux d'Aix en Provence Estate

grenache, cabernet sauvignon, syrah,

Very pleasant wine with notes of ripe red fruits. The tannins melt into the fruity substance.

Serve between 18°C ​​and 20°C.

It goes wonderfully with charcuterie and red meat.

- AOP Coteaux d'Aix en Provence Old Vines

Syrah, Cabernet Sauvignon, Grenache

Thirty-year-old vines with yields of 30hl/ha harvested over-ripe. It is this traditional vinification in red that makes this wine powerful. The rich mouth with notes of morello cherries and prunes underlined by round and melted tannins. Local wine.

To be served at room temperature. To decant.
Keeping time: 5 years

To be enjoyed with red meats, game, cheeses.

- AOP Coteaux d'Aix en Provence Symphony of Naïs

Syrah, Cabernet Sauvignon, Grenache

Traditional vinification in red followed by aging for 12 months in oak barrels.
A powerful wine with a nose joined in the mouth by notes of ripe fruit and spices. Nice balance.

To be served at room temperature, do not hesitate to decant it.
Keeping time: 5 years

To be enjoyed with game, cheese, meat in sauce.

- AOP Coteaux d'Aix en Provence Collection of Naïs

Syrah, Cabernet Sauvignon, Grenache

Vinification in 400 liter barrels then aging for 24 months in the same barrel.
Wine combining power and delicacy. The marriage with the wood is done with finesse. Wine to discover.

To be served at room temperature, to decant.
Cellaring time: 8 years

To be enjoyed with red meats or game.

- La Gourmandise de Naïs, cooked wine

Grape juice reduced by heating over a wood fire for 10 hours in a copper cauldron, then fermentation and aging in barrels. This mixture gives this cooked wine a coppery color with aromas of smoked candied quince.

Serve chilled 10°C to 12°C

In the Provençal tradition, it accompanies the 13 desserts for the Christmas holidays. You can also taste it as an aperitif, with pan-fried liver, blue cheese.