Château Calissanne is the largest single estate in the vicinity of Aix-en-Provence and is nestled on the remains of an ancient Roman camp, overlooking Aix-en-Provence from a cliff constantly windswept by the Mistral.
General Manager and winemaker Jean Bonnet makes some of the finest and most elegant wines in Provence.
This very sophisticated rosé de repas is a blend of Grenache, Syrah, Çincault, and a splash of Cabernet Sauvignon, vinified in stainless-steel cuves using the traditional saignée method. Blocked malolactic fermentation preserves the fresh, lively fruit.
Delicious with grilled seafood, or as a refreshing cocktail.
Regional History
The history of Provence can be traced back to Neolithic cave paintings. The first settlers were Ligurians who were absorbed by Celtic invaders from the north. Phocaean Greeks settled Masalia (Marseilles) in 600 BC and the Romans had completed their conquest by 124 BC. Evidence of all these (and succeeding) cultures can still be seen in the cities and fortified villages of the region.
These diverse cultures have left an indelible mark on the art, literature and cuisine of Provence. Mont Victoire, named for the Roman victory over the Franks in 107 BC, dominates the barren hillsides surrounding the ancient Roman city of Aix.
Sparse pine forests and olive trees give way to vineyards that are planted to both Mediterranean and Atlantic varieties.
Regional Foods
The marvelously varied cuisine of Provence and the Southern Rhône is defined – but not limited – by its geography.
Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree.
Two classic, regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews.
Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes) are common plats du jour.
Game birds like capon and pigeon are roasted with the wide variety of local herbs.
Lamb, also a staple, sometimes appears in form of lamb à la ficelle, a leg hung by rope over an open flame. Anchovies from Collioure are eaten grilled and served with rosé.
The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade.
© Moore Brothers Wine Company
