The Provence wine region enjoys an exceptional amount of sunshine with hot summers accompanied by the Mistral wind, and its terroir is made up of a complex geology. Each wine is therefore imbued with the personality of its terroir resulting in a wide variety. The Maison Castel Cote de Provence wines are vinified at low temperature, depending on the yeast used. Once fermentation is completed, we age the wine on the gross lees or fine lees according to the potential of each vat. Malolactic fermenation is systematically prevented in order to retain as much freshness and tension in the wines as possible.