Of all of Provence's appellations Bandol enjoys the best reputation for strong wines. Strict laws such as the limit of harvest to 40l/ha, 18 months barrel processing, and at least 50% part Mourvèdre, and the good location make for optimal conditions and wines of exceptional quality. Bandol received its AOC status in 1941. Long before this classification wines from the region were in demand. Louis XV was convinced that wines from Bandol improved his physical and mental health. There is no internal classification.
Red and rosé wines are the concentration. They are longlived -can be stored up to ten years- full of good tannins, spice, and taste of black currants, violets, and sometimes truffels. The white wines are usually dry, neutral, and have a better body than most rosé wines. The vines grow on flintstone and limestone mixed with sand.
The vines cultivated are Mourvèdre, Grenache und Cinsault (up to 80%), Calitor, Carignan, Syrah, Tibouren for the red, and the white Bourboulenc, Ugni Blanc, Clairette, and Sauvignon Blanc. Bourboulec, Clairette, Ugni Blanc, and Sauvignon Blanc are used for thw white wines.
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